sauerkraut kombucha

Fermenting workshop – Sauerkraut & Kombucha

October 16, 2026
10:00 am - 2:00 pm

£50.00

Make your own healthy and delicious fermented foods when you join us for a practical hands on workshop to learn how to turn cabbage into sauerkraut and make tasty fermented vegetables, as well as kombucha – often referred to as the ‘tea of immortality’.

8 places available

SKU: EM-6712 Categories: , Tags: ,

Join us for a practical hands on workshop, to learn how to turn cabbage into Sauerkraut and make tasty fermented vegetables, as well as Kombucha.

sauerkraut kombucha

The Workshop:

The first part of the workshop will teach you the benefits of lacto-fermentation, sample some ferments, and you will be making your own sauerkraut to take home.
In the second part we will look at the benefits of Kombucha, sample a Kombucha drink and you will learn all the steps to prepare your own Kombucha.
During this workshop you will:
  • learn how to make your own fermented vegetables / sauerkraut – I will provide cabbage, salt, herbs and spices.
  • start off your own Kombucha drink
  • take a Kombucha mother home with you, to use for making further Kombucha
  • go home with useful handouts that will help you on your fermenting journey

Please bring:

  • a knife, chopping board and large wide-mouthed jar to take your started ferments home in so the bacteria can do their work for at least the next 2 weeks
  • additional vegetables etc you would like to ferment
  • a glass/plastic container to take your Kombucha mother home in
If you have any special dietary requirements or are interested in any specific recipe please get in contact with Peggy beforehand and she can give advice on what ingredients to bring on the day.

All ingredients for this workshop will be vegan.

Please note – there is an ingredients fee of £8 on this course, payable on the day in cash to the tutor.

The Origins of Fermenting Foods:

Lacto-fermentation or wild fermentation is an old way to preserve a variety of fruit and vegetables, milk, grains, meads, wines, ciders, beers, beans seeds etc. Archaeological evidence suggests our forefathers would have consumed large numbers of live lactic acid bacteria. The origin of lacto-fermentation lies in the days with no freezers, it was done to preserve food over the winter.

Health Benefits

Lactic-acid-producing bacteria are crucial for a well-balanced digestive system. And a well-balanced digestive system supports the rest of the body in getting all the nutrients it needs to work well.

‘Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. It is called it micro-biodiversity. Your body is an ecosystem that can function most effectively when populated by diverse species of micro-organisms. By fermenting foods and drinks with wild micro-organisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology.’ [Sandor Ellix Katz in ‘Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods’]

Your tutor, Peggy, runs the local business Eldertree, specialising in fermented and whole foods.

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Peggy will be running a series of workshops at Denmark Farm this autumn/winter  including: Sourdough Bread, raw chocolates, and willow stars and wreaths weaving.

Funded by UK Government

This project is part-funded by the UK Government through the UK Shared Prosperity Fund, administrated and supported by the Cynnal y Cardi Team for Ceredigion County Council.