Fermentation Masterclass: Touch, Taste & Transform

Fermentation is a living, sensory process; and the best way to understand it is to experience it with your hands, nose, and palate. In this immersive fermentation masterclass, you’ll explore the textures, aromas, flavours, and visual cues that signal healthy, successful ferments. All while deepening your understanding of gut health and the living processes behind fermented foods.

This class is designed to help you feel confident fermenting at home by learning how good fermentation looks, smells, sounds, and tastes at every stage.

What you’ll experience

Hands-on, tactile fermenting: slicing, salting, massaging, and packing vegetables

A guided touch and feel session, comparing fresh, fermenting, and finished textures

Smell and taste cues that help you recognise healthy vs problematic ferments

Side-by-side tastings of ferments at different stages of maturity

How flavour, acidity, fizz, and mouthfeel develop over time

Ferments we’ll explore

A seasonal vegetable ferment (such as sauerkraut or kimchi-style vegetables)

A brine-based ferment and simple fermented condiment

Kombucha: understanding the SCOBY, handling it safely, and tasting kombucha at different stages (sweet, balanced, and fully fermented), including discussion of first and second fermentation

What you’ll learn

How to trust your senses when fermenting

The role of salt, sugar, temperature, and time in shaping flavour and texture

How to identify readiness, balance, and over-fermentation

Common fermentation issues; and how sensory clues help prevent them

Who this class is for

Beginners wanting a grounded, experiential introduction

Home fermenters ready to deepen their practice

Anyone curious about gut health, flavour, and the magic of living foods

No prior experience required. All materials and ingredients are provided.