This class will be centred on seasonal vegetables, leaves, pulses and grains, and on lactic fermentation specifically, as well as the health benefits that fermented foods bring to your diet.
During the core part of this course, we will be making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start with a standard sauerkraut, delve into the wonders of kimchi, and finish with preserved lemons and quick pickles. Vicky will also make two salads and a dip.
You’ll get to take the ferments home and care for them as they bubble and ferment away! Throughout the course, we’ll provide you with alternative tips and recipe inspiration so you can tailor your new skills to your personal environment and taste.
What’s included:
*Snacks and lunch
*All ingredients and finished ferments
*Recipes
We ask participants to bring 3 sterilised, medium size glass jars with lids. This helps us to keep the cost of the course down and encourages the re-use of old jars.
Perfect for:
Ideal as a treat for yourself, a gift to a ferment enthusiast, a fun experience with friends - beginners and confident cooks alike are welcome. Come learn, eat and celebrate the wonders of fermenting!
Date: Saturday 18th July 2026
Time: 11am
Duration: 3 hours
Location: Sarah Nelson’s Studio, Durham Dales
Host: Sarah Nelson
Tutor: Vicky Smith
Price: £55
Ability: All
Cancellations
We appreciate that there will be circumstances whereby you will need to cancel your course or change the date. Given two or more weeks notice we are happy to offer a full refund. For cancellations within two weeks of the class date a full refund will be offered if we can refill your booking or 50% refund if not. If the notice is given 1 week before the course, the refund is at our discretion. We are unable to refund cancellations with less than 24 hours notice of the class.
This class will be centred on seasonal vegetables, leaves, pulses and grains, and on lactic fermentation specifically, as well as the health benefits that fermented foods bring to your diet.
During the core part of this course, we will be making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We’ll start with a standard sauerkraut, delve into the wonders of kimchi, and finish with preserved lemons and quick pickles. Vicky will also make two salads and a dip.
You’ll get to take the ferments home and care for them as they bubble and ferment away! Throughout the course, we’ll provide you with alternative tips and recipe inspiration so you can tailor your new skills to your personal environment and taste.
What’s included:
*Snacks and lunch
*All ingredients and finished ferments
*Recipes
We ask participants to bring 3 sterilised, medium size glass jars with lids. This helps us to keep the cost of the course down and encourages the re-use of old jars.
Perfect for:
Ideal as a treat for yourself, a gift to a ferment enthusiast, a fun experience with friends - beginners and confident cooks alike are welcome. Come learn, eat and celebrate the wonders of fermenting!
Date: Saturday 18th July 2026
Time: 11am
Duration: 3 hours
Location: Sarah Nelson’s Studio, Durham Dales
Host: Sarah Nelson
Tutor: Vicky Smith
Price: £55
Ability: All
Cancellations
We appreciate that there will be circumstances whereby you will need to cancel your course or change the date. Given two or more weeks notice we are happy to offer a full refund. For cancellations within two weeks of the class date a full refund will be offered if we can refill your booking or 50% refund if not. If the notice is given 1 week before the course, the refund is at our discretion. We are unable to refund cancellations with less than 24 hours notice of the class.
