Courses
We aim to explain the theory, but most of the learning will be by hands on making. Our courses are aimed at beginners unless otherwise stated. There is no need to have prior knowledge or experience.
Sourdough Bread for Beginners
- Multiple sessions available from 12 Sep 2026 to 21 Nov 2026
- Multiple venues
Learn the basics of sourdough fermentation and bread baking in this intro to sourdough class.
Kombucha (First brews, Secondary Ferments and more)
- Multiple sessions available from 13 Sep 2026 to 6 Dec 2026
- Multiple venues
Our kombucha course is an extensive, deep-dive into the art of kombucha fermentation.
Lactic Fermentation (Sauerkraut, Kimchi and Preserved Lemons)
- Multiple sessions available from 13 Sep 2026 to 6 Dec 2026
- Multiple venues
In this intro to lactic fermentation class, you’ll learn all about this traditional style of vegetable fermentation.
Cultured Condiments Course
- Multiple sessions available from 20 Sep 2026 to 15 Nov 2026
- Multiple venues
Learn about fermentation and make delicious condiments in our Cultured Condiments class.
Brine Fermentation: Using Seasonal Glut Vegetables
- Multiple sessions available from 25 Sep 2026 to 15 Oct 2026
- Multiple venues
Kimchi: Red, White and Pumpkin
- 9 Oct 2026
- 10:30 am - 1:00 pm
- Multiple venues
This introduction to kimchi takes place in Wales
Intro to Kombucha
- 27 Oct 2026
- 7:00 pm - 8:30 pm
- Corner Corner, Maritime St, London, SE16 7LL, United Kingdom
Fermented Soft Drinks (Water Kefir, Ginger Beer and more)
- 8 Nov 2026
- 1:00 pm - 4:00 pm
- Multiple venues
Our soft fermented drinks course applies the principles of fermentation to non-alcoholic drinks.
Dairy Ferments (Milk Kefir, Live Culture Butter, Cottage Cheese and Yoghurt)
- 29 Nov 2026
- 1:00 pm - 4:00 pm
- The Mill @ Coppermill, 7-11 Coppermill Lane, Walthamstow, London, E17 7HA, United Kingdom
In this special course, we’ll be delving into the extensive world of fermented dairy products.