Fermentation Fundamentals:

Create Organic Gut-boosting Pickles and Fermented Vegetables

Saturday 7 March 2026

10am to 2pm

Bore Place, Chiddingstone, Kent. TN8 7AR

Join us as we pickle and ferment at Bore Place, a 500-acre estate and farm with Chef, Natalie Harris. Learn how to preserve veggies and create naturally lacto-fermented, gut-health-boosting pickles and ferments!

Lacto-fermented vegetables are found around the globe, and are renowned for being nutrient-packed, rich in probiotics and immune system-boosting. This workshop will provide you with the skills you need to make these nutritious foods at home! In this workshop you'll create sauerkraut, the national dish of Germany made from fermented cabbage. You'll make kimchi, the traditional Korean side dish of fermented vegetables. You'll also preserve vegetables in brine (salted water) and add herbs and vinegars to it. 

Not only will you be able to take your jars of fermented vegetables and recipe cards home with you, but you'll also be given fermented snacks to enjoy throughout the workshop.

Natalie has 15 year's experience as a Chef and is a massive foodie! She has worked in a diverse range of kitchens as well as hosting supper clubs and pop-up events. Her commitment to sustainable and local foods led her to Bore Place, where her drive to create delicious and seasonal menus comes together.

Places: 12

Cost: £74.50

This event is not accessible.