Skip to content
Cooking ItCookery School and Party Room
Book a class
Contemporary Fermentation: Gastronomical Science & Instant Flavour at Cooking It in Bristol

Contemporary Fermentation: Gastronomical Science & Instant Flavour

  • Sunday, 31 January 2027
  • 10:30 am – 1:30 pm
  • £85
  • 16+
Where
37 Gloucester Road, Bishopston, Bristol
Group size
Small groups, everyone at a station
Included
Ingredients, equipment, aprons and the meal
Cuisine
Fermentation
Ages
16+
Seats remaining12 of 12 seats left

A Pop-up class by a Korean-born culinary artist and professionally trained chef with 15+ years of international experience across fine dining, resort operations, and artistic residencies. Certified in Kitchen Management, it specialise in translating complex gastronomic science and heritage fermentation into fun, accessible, and sustainable modern cooking techniques.

Ditch the weeks of waiting, hard-to-find ingredients, and complex equipment. This hands-on masterclass redefines the art of fermentation through high-concept gastronomical science, made effortless, fun, and completely accessible. Led by a Korean-born culinary artist who has been cooking professionally since 2009, this workshop blends deep-rooted Korean preservation heritage with modern culinary chemistry. You’ll discover how to manipulate flavour, texture, and microbial science to create instant ferments using everyday, locally sourced seasonal produce. No heavy lectures, no academic jargon, just pure food science made so simple anyone can master it. What Makes This Class Different Science-Backed, Instant Results: Learn the biological and chemical secrets behind rapid fermentation. Say goodbye to waiting weeks for batch results. 100% Local & Accessible: No obscure or costly imported specialty ingredients required. You'll master techniques using fresh, seasonal, affordable produce sourced right from our local region. The "Four Saves" System: Learn how smart culinary chemistry allows you to Save Time (instant results), Save Money (everyday produce), Save the Environment (zero-waste local sourcing), and Save Embarrassment (foolproof, predictable technique every single time). Interactive & Casual Vibe: Enjoy an approachable, interactive kitchen setup designed for practical learning, creative expression, and open experimentation. The 3-Hour Workshop Experience Phase 1: Demystifying the Chemistry (~1 Hour) Unpack the science of rapid fermentation, cellular breakdown, and flavour creation. Hands-on prep using local seasonal ingredients, mastering precision knife work, dry-salting balances, and quick-curing techniques. Phase 2: The Interactive Tasting Break (~30 Minutes) Take a breather for a curated, wine-tasting-style session. Sample a selection of house-fermented specialties and local ferment variations. Exchange ideas, discuss flavour notes, explore pairings, and share creative kitchen stories in a cozy, relaxed group environment. Phase 3: Crafting & Take-Home (~1.5 Hours) Put theory into practice by building your own custom instant ferments. Fine-tune flavour profiles with customised seasonings and modern twists. Pack your creations into your take-home jar with complete home-care instructions to show off at your next dinner party.

What's included

  • All tools,
  • Seasonal produce,
  • Science-backed guidance,
  • and tasting snacks are provided.

What to bring

We're working hard to minimise waste, so please bring:

  • Your favourite kitchen apron
  • One clean glass jar (to carry home your freshly crafted instant ferment)

Before you book

  • What time should I arrive for the class, party or event?

    We ask everyone to arrive no more than 5 minutes before the class is due to start, so 5:55pm at the earliest for a 6pm class. This gives you time to get ready.

    We start on time and finish as close to the advertised end time as possible, so we can't accommodate early or late arrivals and we can't recap what you've missed. If you do find yourself in Bishopston early, there are bars, restaurants, pubs and cafes along Gloucester Road: we'd point you at the Blue Lagoon, Palomar Bar or El Diablo.

  • What do I need to bring?

    All our courses and classes include tuition and the ingredients. We're trying to be as sustainable as possible, so please bring your own apron (ours need washing at 90° even when they're clean) and a Tupperware or sturdy container to take away any leftover food.

    Other than that, just yourself. We don't supply printed recipe cards, but we'll email them to you if you email us after the class.

  • Will there be snacks and refreshments during the class?

    We sell beer, wine, cider, soft drinks and hot drinks during class, payable by debit or credit card. On some classes you may be able to snack on what you've made before you finish cooking, but generally you'll eat around 20 to 30 minutes before the end.

    You are welcome to bring your own drinks instead, with a corkage charge of £8.50 per person.

  • I have special dietary needs. Can you adapt dishes?

    Sometimes we can adapt menus to suit certain dietary requirements. Please contact us before booking to check, and if we can, tell us in the additional comments when you book. We buy and prepare exactly what we need for each class and don't hold extra ingredients for special diets unless we're told in advance, with at least 10 days' notice. There may be a surcharge for special diet ingredients.

    Because of how we store and prepare ingredients, we can't guarantee the complete absence of any specific allergen or ingredient that may trigger a reaction. Where we do adapt a menu, complimentary snacks or sweet treats may be unsuitable and we can't always offer alternatives.

  • Can I bring my child to an adult class?

    Each class page states the minimum age. We can't accommodate children or babies in adult classes, for insurance reasons and to protect everyone's enjoyment of the session. Please check who each class is suitable for on its own page.

  • Class times include both the cooking session and the meal.
  • Menus on the site are guidance only and may change to suit dietary needs or ingredient availability.

Also on at the school