Fermentation Fundamentals
10 October 2026 (Saturday)
08:30 - 14:00
A morning of living foods, connection and nourishment
An introduction to natural fermentation for health, flavour, gut vitality and food preservation
Our shared intention
Come and learn about new ways of caring for your health through smelling jars (yes!), tasting transformations and understanding that fermentation is both ancient wisdom and practical kitchen magic.
For those who want to know about:
- What fermentation is
- Ancient traditions across cultures
- Benefits for digestion and immunity
- Fermentation as food preservation
- The importance of wild microbes
What will be covered:
- Difference between Pickles & Ferments
- Basic fermentation — of almost anything
- Choosing equipment — without spending a fortune
- Hygiene and sterility — preventing contamination and spoilage
- Salt-water ratios — and its application
- Massaging salt into vegetables
- Packing jars correctly
- Submerging ingredients
- Labelling and fermentation timelines
- Hands-on Session — making a ferment to take home
- Lunch Tasting Menu
"Fermentation reminds us that transformation happens quietly, slowly and invisibly — yet creates entirely new life and flavour.”
Come TASTE the Magic:
- Fermented Cheese - cashew chevin, bulgar labneh
- Various Fruit & Veg in combination - cabbage, beetroot, carrots, pineapple. apples, lemons, chillies, garlic ... with ginger, dill, turmeric
- Water Kefir, Kombucha
- Sourdough crackers & bread
- Coconut Yoghurt
- Miso & tempeh
- Apple cider vinegar
- Fermented Salad Dressings
WORKSHOP PRICE:
R950.00 - including a tasting lunch, recipes and a 'take-home' ferment you've made yourself.
Stay for a night (or two):
- Friday or Saturday night: R999 pp sharing DBB
- Friday and Saturday night: R1799 pp sharing DBB
What is excluded:
- All drinks from the bar
- All drinks served outside of mealtimes