October 24


11:00 - 12:30

Click to Register:

Urban Growth Learning Gardens

In the midst of “making the most” of what we have this year, fermenting is a humble offering to ourselves and our world.


In this workshop, you will learn the basics of fermentation. Welcoming the seasonal shift, we will explore this preservation process with a slow cook-along together! The process is a nurturing one, you will use your hands to create and tend to the live ferment over a few days, before putting it into your fridge.

With the base that you learn in this workshop, you’ll be able to create many ferments of your own – the varieties are truly endless.

A low-cost, no-waste process, it is a collective homage to our elders who knew the necessities of preservation.

What’s needed?

– 1L/2L jar – sterilized beforehand

– Chopping board

– Sharp knife

– Mixing bowl

– Kitchen scale

– Mallet or potato masher


– ½ a white cabbage or red cabbage (for the brilliant colour!)

– ½ cauliflower

– ½ scotch bonnet pepper (optional)

– 1 large carrot

– 2 spring onions

– 1 tbsp. turmeric fresh or powdered

– 1 tbsp. ginger fresh or powdered

– 1 tsp. yellow mustard seeds and ½ tsp. nigella seeds (recommended)

– sea salt – 3% of the weight of all ingredients

PDF for participants afterwards:

+ Recipe from the workshop and further reading links for fermentation history.

Leave a Comment

Your email address will not be published. Required fields are marked *