Fermentation Made Easy: Kimchi, Kraut & Tangy Pickles (Bristol)

Fermentation is basically flavour with a little backstage chemistry. In this hands-on 3-hour fermenting class in Bristol, we’ll show you how to create bold, vibrant ferments safely and confidently, using simple techniques you can repeat at home.

You’ll learn the fundamentals that make fermentation work: How salt, time and temperature create that signature tang. Safe fermenting: cleanliness, containers, and what “normal” looks like. How to choose veg, balance flavours, and build crunch. Troubleshooting: too salty, too soft, too fizzy, or not fizzy enough. Storage, serving ideas, and how to keep your ferments at their best

What you’ll make

During the class you’ll make a small collection of ferments, typically:

• Classic sauerkraut (crunchy, bright and versatile)

• Kimchi-style ferment (garlic, chilli, ginger, big flavour)

• Quick fermented seasonal veg (depending on what’s best on the day)

You’ll leave with your jars to take home and a clear method you can use again and again. We’ll also taste a few fermented bits together during the session and share serving ideas for meals, snacks and sides.

Who it’s for

Perfect for beginners and food lovers who want to learn a practical, confidence-building skill. No experience needed, just curiosity and a love of bold flavours.

Dietary info

Most ferments are naturally vegetarian/vegan and gluten-free, but recipes can vary. Please let us know any dietary requirements when booking. We can't guarantee the exact recipes as sometimes we have people with dietary requirements.

What to bring

We’ll provide ingredients. Please bring your own jars from home

Spaces are limited, so book early if you fancy a hands-on session you’ll use for life.