Fermentation at Home - Nov 2026

📅 28 November 2026 – 29 November 2026

Workshop Specifics

What will I take home?

Extensive notes and recipes for successful fermenting.

Jars of your own creations to continue fermenting at home.

Samples of fermented products to taste in class.

What should I bring?

An apron

Four jars of 350ml to 500ml in volume

Pen and notebook

Anything else I should know?

This course will have fructose such as possibly apples, onions and honey (honey can be optional for vegans). There is no wheat or nuts used

Terms and conditions

See our refund policy and terms & conditions here.

Join us for an exciting, hands-on 3.5-hour workshop where you’ll dive deep intothe art of fermentation! Learn how to create your own sauerkraut, kimchi,kombucha, kvass, and pickled vegetables while discovering the rich history andhealth benefits of these probiotic-packed foods. From supporting digestion toboosting immunity and enhancing flavors, fermentation is a delicious way toimprove your health.Whether you’re a foodie, health enthusiast, or curious beginner,this workshop will inspire and empower you to embrace the world offermentation. Come for the knowledge, stay for the fun, and leave with a jar fullof goodness!

You will learn:

How to prepare and ferment sauerkraut, kimchi, kombucha, kvass, andpickled vegetables.

The health benefits of fermented foods, including improved digestionand immunity.

Troubleshooting tips to ensure your ferments are a success.

Meet your trainer

Melanie Leeson, Director of Mettle + Grace, is a passionate advocate for food as medicine, specialising in the benefits of fermented foods. With years of experience in the culinary world, including roles as Head Chef at Monk Bodhi Dharma, My Goodness Organics, and Pressed Juices, Melanie brings her expertise in wholefoods, food intolerance, and fermentation to this interactive and fun workshop. Her approach combines practical skills with health-conscious, sustainable eating.

Workshop Specifics

What will I take home?

Extensive notes and recipes for successful fermenting.

Jars of your own creations to continue fermenting at home.

Samples of fermented products to taste in class.

What should I bring?

An apron

Four jars of 350ml to 500ml in volume

Pen and notebook

Anything else I should know?

This course will have fructose such as possibly apples, onions and honey (honey can be optional for vegans). There is no wheat or nuts used

Terms and conditions

See our refund policy and terms & conditions here.