Fermentation Workshop

Dry Salting • Brine • Vinegar

Join me for a relaxed, hands-on fermentation workshop where you’ll learn the foundations of natural food preservation using three core methods:

• Dry salting (salt-only fermenting, perfect for sauerkraut, kimchi & seasonal vegetables)
• Brine (saltwater brine for carrots, pickles & flower buds like wild garlic)
• Vinegars (turn fruit scraps and other seasonal produce into natural, raw vinegar)
  

We’ll explore textures, flavour development, safe fermenting practices, and how to confidently create your own recipes at home.

After the workshop, enjoy a homemade lunch, featuring seasonal ingredients, ferments, fermented drinks (kombucha and water kefir) and nourishing dishes that highlight what we’ve just learned.

• 3 jars of ferments to take home, started in class
• A recipe guide
• The confidence to keep fermenting on your own, and with support from me
• A stomach full of beneficial microbes!

Perfect for beginners and enthusiastic home cooks alike.

Fermentforagegrow.com

Also check out other Workshops in Cork.