Ferment Forage Grow

Back by popular demand 🎉

Last time I ran this course, I had to turn a few people away, so I’m excited to be offering it again. This will be the last intensive fermentation course I’ll be running for a while.

The previous one sold out quickly, so booking early is recommended 💚

Fermentation Workshop

📌 Nano Nagle birthplace, Ballygriffin, Mallow

🗓️March 29 from 10am to 1:30pm

🏷️ €85 euro plus booking fee

🤗 Join me for a relaxed, hands-on fermentation workshop where you’ll learn the foundations of natural food preservation using three core methods:

Dry salting (salt-only fermenting, perfect for sauerkraut, kimchi & seasonal vegetables)
Brine (saltwater brine for carrots, pickles & flower buds like wild garlic)
Vinegars (turn fruit scraps and other seasonal produce into natural, raw vinegar)

🧭 We’ll explore textures, flavour development, safe fermenting practices, and how to confidently create your own recipes at home.

🍽️ After the workshop, enjoy a homemade lunch, featuring seasonal ingredients, ferments, fermented drinks (kombucha and water kefir) and nourishing dishes that highlight what we’ve just learned.

You’ll go home with:

🫙 3 jars of ferments to take home, started in class

📝 A recipe guide

✨ The confidence to keep fermenting on your own, and with support from me

😋 A stomach full of beneficial microbes!

Perfect for beginners and enthusiastic home cooks alike.

Spaces are limited so book soon to avoid disappointment. Booking link in bio.