Introduction to Fermentation FULL DAY

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Join me, Caitlin Walsh, Founder of Award-Winning Delea Fermented Foods for an Introduction to Fermentation Masterclass.Date: Sunday 27 September 2026Time: 10am–4pmLocation: The Hiv e (Home of Delea Fermentary), Windsor Place, Liskeard, PL14 4BHGroup size: Maximum 8 participantsPrice: £125 per personLunch and refreshments included You will learn how to make: Sauerkraut Kimchi Brine pickles Ginger bug sodas Kombucha Milk kefir Whether you are completely new to fermentation or looking to build confidence with your existing skills, this workshop will introduce you to the essential techniques, principles and cultures behind an array of fermented foods from around the world. A Day of Fermentation In the morning you will create three classic vegetable ferments using three different methods: Seasonal sauerkraut Kimchi Naturally fermented brine pickles Using organic and locally grown produce where possible, you will learn how to prepare your ingredients, understand salt ratios, choose the right fermentation method, and troubleshoot common issues. In the afternoon, after a delicious fermentation-inspired lunch, you will explore the fascinating world of fermented drinks through demonstrations and tastings. You will discover how different fermentation cultures work, including: Ginger bug and naturally fermented sodas Kombucha Milk kefir You’ll taste a variety of fermented drinks, learn how each culture works, how to care for them, and take home live cultures to continue your fermentation journey. With the right care, these living cultures can be maintained and enjoyed for years to come, becoming a lasting part of your kitchen. By the end of the day, you’ll leave with the knowledge, confidence and inspiration to create your own fermented foods and drinks at home. This workshop includes: Practical, hands-on fermentation tuition Three jars of seasonal ferments to take home Tastings throughout the day Demonstrations of fermented drinks Live cultures to take home Seasonal ferment-inspired lunch and refreshments Recipe guide Ongoing support through the Consciously Cultured WhatsApp group Classes are nice and small, with a maximum of 8 participants, allowing plenty of time for questions and individual guidance throughout the day. Come and spend the day with me in the Fermentary, get hands-on with fermentation, ask all your questions and discover how simple and rewarding it can be to create nutritious fermented foods and drinks at home. What to bring Please bring a few clean glass jars with lids for taking your ferments home. Reusing jars you already have is encouraged. Old jam jars, pickle jars or Kilner-style jars are all perfect. You’ll also need: A notebook and pen if you’d like to take your own notes An apron (optional, but useful!) A bag or box to safely carry your ferments home Everything else you need for the day will be provided. Stay connected before and after the workshop After booking, you’ll receive an invitation to join your workshop WhatsApp group, where I’ll share practical information before the day, including what to bring, directions, timings and any updates. The group is also a space to ask questions, connect with fellow participants and share your fermentation journey after the workshop. If you prefer not to use WhatsApp, all essential information can be sent directly by email instead. After the workshop, you’ll also have the opportunity to join the wider Consciously Cultured community, where past and present attendees can share their ferments, troubleshoot and continue learning together. It's a chance for you to stay connected and be part of the fermentation community long after your workshop has finished. Caitlin x PAYMENT INSTALLMENTS AVAILABLE PLEASE EMAIL TO ENQUIRE: [email protected] CANCELLATION POLICY: If cancelling up to 10 days before workshop date a full refund will be offered, if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund or transfer can be offered. Show more