Assorted fermented food jars and bottles on a table outdoors with greenery in the background
fermentation workshop attendees
A close-up of a handmade ceramic fermentation crock, with a wooden pickle packer pounding sauerkraut
Colourful bottles of fermetned drinks on a wooden table with a green leafy background
Jar oflacto-fermented garlic on a wooden stump with red maple leaves in the background Details
A person holds a kombucha scoby in both hands against a dark fabric with a bright yellow sunflower print.
Expert fermenter Caitlin Walsh stands behind a wooden counter in a shop, smiling while leaning on a large brown ceramic jar. The counter is styled with fresh ingredients including carrots, garlic, ginger, onions, and oranges.
A glass jar filled with white milk kefir, covered with a yellow-and-white checkered cloth and labeled 'MILK KEFIR' on a black sign, sits on a wooden surface with a hand holding a small clump of the kefir in the foreground. Lush green leaves fill the background.
Storefront with 'The Hive' sign and potted plants in front
Chopped slsa ingredients ready for fermenting
Jars of fermented vegetables displayed outdoors, likely as part of a workshop or event showcasing different types of ferments such as kimchi, sauerkraut, and brine pickles.
  • Load image into Gallery viewer, Assorted fermented food jars and bottles on a table outdoors with greenery in the background
  • Load image into Gallery viewer, fermentation workshop attendees
  • Load image into Gallery viewer, A close-up of a handmade ceramic fermentation crock, with a wooden pickle packer pounding sauerkraut
  • Load image into Gallery viewer, Colourful bottles of fermetned drinks on a wooden table with a green leafy background
  • Load image into Gallery viewer, Jar oflacto-fermented garlic on a wooden stump with red maple leaves in the background Details
  • Load image into Gallery viewer, A person holds a kombucha scoby in both hands against a dark fabric with a bright yellow sunflower print.
  • Load image into Gallery viewer, Expert fermenter Caitlin Walsh stands behind a wooden counter in a shop, smiling while leaning on a large brown ceramic jar. The counter is styled with fresh ingredients including carrots, garlic, ginger, onions, and oranges.
  • Load image into Gallery viewer, A glass jar filled with white milk kefir, covered with a yellow-and-white checkered cloth and labeled 'MILK KEFIR' on a black sign, sits on a wooden surface with a hand holding a small clump of the kefir in the foreground. Lush green leaves fill the background.
  • Load image into Gallery viewer, Storefront with 'The Hive' sign and potted plants in front
  • Load image into Gallery viewer, Chopped slsa ingredients ready for fermenting
  • Load image into Gallery viewer, Jars of fermented vegetables displayed outdoors, likely as part of a workshop or event showcasing different types of ferments such as kimchi, sauerkraut, and brine pickles.

Introduction to Fermentation FULL DAY

£125.00
£125.00
Sold out
Tax included.

Join me, Caitlin Walsh, Founder of Award-Winning Delea Fermented Foods for an Introduction to Fermentation Masterclass.

Date: Sunday 27 September 2026
Time: 10am–4pm
Location:  The Hive (Home of Delea Fermentary), Windsor Place, Liskeard, PL14 4BH
Group size: Maximum 8 participants
Price: £125 per person

Lunch and refreshments included

You will learn how to make:

  • Sauerkraut
  • Kimchi
  • Brine pickles
  • Ginger bug sodas
  • Kombucha
  • Milk kefir

Whether you are completely new to fermentation or looking to build confidence with your existing skills, this workshop will introduce you to the essential techniques, principles and cultures behind an array of fermented foods from around the world.

A Day of Fermentation

In the morning you will create three classic vegetable ferments using three different methods:

  • Seasonal sauerkraut
  • Kimchi
  • Naturally fermented brine pickles

Using organic and locally grown produce where possible, you will learn how to prepare your ingredients, understand salt ratios, choose the right fermentation method, and troubleshoot common issues.

In the afternoon, after a delicious fermentation-inspired lunch, you will explore the fascinating world of fermented drinks through demonstrations and tastings.

You will discover how different fermentation cultures work, including:

  • Ginger bug and naturally fermented sodas
  • Kombucha
  • Milk kefir

You’ll taste a variety of fermented drinks, learn how each culture works, how to care for them, and take home live cultures to continue your fermentation journey. With the right care, these living cultures can be maintained and enjoyed for years to come, becoming a lasting part of your kitchen.

By the end of the day, you’ll leave with the knowledge, confidence and inspiration to create your own fermented foods and drinks at home.

This workshop includes:

  • Practical, hands-on fermentation tuition
  • Three jars of seasonal ferments to take home
  • Tastings throughout the day
  • Demonstrations of fermented drinks
  • Live cultures to take home
  • Seasonal ferment-inspired lunch and refreshments
  • Recipe guide
  • Ongoing support through the Consciously Cultured WhatsApp group

Classes are nice and small, with a maximum of 8 participants, allowing plenty of time for questions and individual guidance throughout the day.

Come and spend the day with me in the Fermentary, get hands-on with fermentation, ask all your questions and discover how simple and rewarding it can be to create nutritious fermented foods and drinks at home.

What to bring

Please bring a few clean glass jars with lids for taking your ferments home. Reusing jars you already have is encouraged. Old jam jars, pickle jars or Kilner-style jars are all perfect.

You’ll also need:

  • A notebook and pen if you’d like to take your own notes
  • An apron (optional, but useful!)
  • A bag or box to safely carry your ferments home

Everything else you need for the day will be provided.

Stay connected before and after the workshop

After booking, you’ll receive an invitation to join your workshop WhatsApp group, where I’ll share practical information before the day, including what to bring, directions, timings and any updates.

The group is also a space to ask questions, connect with fellow participants and share your fermentation journey after the workshop. If you prefer not to use WhatsApp, all essential information can be sent directly by email instead.

After the workshop, you’ll also have the opportunity to join the wider Consciously Cultured community, where past and present attendees can share their ferments, troubleshoot and continue learning together.

It's a chance for you to stay connected and be part of the fermentation community long after your workshop has finished.

Caitlin x

PAYMENT INSTALLMENTS AVAILABLE PLEASE EMAIL TO ENQUIRE: deleafermentedfoods@gmail.com 

CANCELLATION POLICY:

If cancelling up to 10 days before workshop date a full refund will be offered,

if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund or transfer can be offered.