Join me, Caroline , owner and chief fermentalist at Every Good Thing in a deep dive into Kimchi + Sauerkraut making!

We’ll get straight on with the vegetable prep, as the kimchi cabbage will need to be salted and then left.

While that’s doing, we’ll have some elevenses/ afternoon tea (depending on the time of day!) and I’ll talk you through what exactly is going on in that jar, and why fermented vegetables are amazing things. We’ll also take a sensible look at some of the health benefits (both proven and theoretical) and the dos and don’ts of fermentation so you’ll know exactly what to do at home.

There will be various ferments to try and we’ll finish with a light supper or lunch when all the hard work is done.

Please advise of any food allergies when you book - food served is vegetarian with dairy and gluten unless I hear otherwise.