Learn to safely ferment all manner of things in my light filled Bridport kitchen. You'll make a variety of lactoferments from seasonal kimchi, a kraut, brined pickles, dry salted pickles and beet kvass. I’ll demonstrate Vietnamese style pickles, milk kefir, a honey ferment and you’ll snack on some kimchi flavoured popcorn. The methods you’ll learn are simple, but the skill lies in knowing what flavours work and what to watch out for to make sure your pickles are both safe and delicious.

The group will be no larger than 6, so there will be lots of opportunity to ask questions and make sure you understand the process of fermentation. Fermenting days are always lots of fun, hanging out with like minded souls and being silly while you learn. Apparently you learn more if you laugh a lot.

The course costs £125 including a vegetarian lunch that showcases some of my favourite seasonal ferments and all the jars you will need for the day - just bring a sturdy bag to carry them home in. I can cater for vegan, gluten free, dairy free and low FODMAP as long as you let me know your dietary requirements when you book. Be as specific as possible so I know exactly what you can and can’t eat - you’re not being fussy, you’re being clear! I will email all recipes to you after the course.

If you need to cancel for any reason, I can refund you 50% if it is before September 9th. I’m happy to give you a full refund at any time if you can find someone to take your place.

The day will run from 10am until 4pm with breaks for lunch and refreshments.

I'm excited to meet you and get fermenting!