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Mon, 04 Oct



Intrduction To Fermenting Vegetables

After the great success of August's fermentation classes, Jon from @betterlivingthroughbiology is returning to give another four dates for his Introduction to Fermenting Vegetables sessions.

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Time & Location

04 Oct 2021, 18:00 – 20:00 BST

Fallowfield, Platt Fields Market Garden Platt Fields Park, Fallowfield, Manchester M14 6LT, UK


About the event

In this two hour course you'll learn the basics of fermenting vegetables, drawing on fermenting traditions from around the world. At the end of the session you'll leave with a few jars of vegetables to ferment and consume at home, along with simple recipes that can be easily adapted to seasonally available produce.  

Topics covered will include: - The basics of sauerkraut, kimchi and other ferments; - How much salt to use; - Experimenting with time and temperature; - Fermentation vessels and where to find them; - Safety tips.  

All ingredients and equipment will be provided - but feel free to bring any foraged or favourite veg and we'll do our best to incorporate it into the class. If you want to recycle your own containers, bring along two or three clean jars (mason, kilner or simple screw-top) in volumes of 250-500 ml. 

The course will be hosted by Jon (@betterlivingthroughbiology on IG), who is a microbiologist and fermentation revivalist. Jon works on a range of projects that harness various microbiological processes in both the home and garden, including food and drink fermentation, home baking, edible mushroom cultivation and composting.  

The course will be held in The Frog house, which will be under shelter with a heater and lighting, with a maximum group size of eight people (plus Jon!). The weather is getting a little chillier this time of year, so bring something that will keep you warm.    

Available dates & location  20th & 27th September, 4th & 11th October, 18:00 – 20:00, Platt Field Market Gardens  

Please visit for tickets. 

Please note dates are for single sessions, not a four week course.


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