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Remote Fermentation Workshop

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Join us for our fifth Zoom fermentation workshop. Listen into this lovely podcast on Jelena where she talks about remote fermenting amongst many other things. Please book below and we will send you your log in details before the workshop.

Are you curious about fermented foods and would like to learn to make them at home? Jelena will help you make some unique ferments.  In this session, we will make a fermented Salsa and fridge Kimchi.

We will also chat about different fermented foods from around the world, how to incorporate them in your diet and what potential health benefits they bring with regular consumption.

You will end the workshop with at least two ferments to eat at home and the confidence to ferment seasonally in your kitchen.

Ingredients List but don’t worry if you can’t get all of this – we can improvise from what you do have.

For Salsa:
3 large tomatoes
1/4 onion
1 garlic clove
1 chili
1 peach/apricot/mango (optional)
1tbs fresh coriander
lime zest

For Kimchi
Napa cabbage OR 3 carrots OR kohlrabi OR bunch of radishes OR whatever veg you have in the fridge
knob of ginger
4-5 garlic cloves
bunch of spring onion
Gochugaru (Korean red pepper flakes, you can get them online from Amazon or specialist spice shops) or mild chilli flakes.

A good knife
A grater
A chopping board
Some big bowls
6 clean jars 330ml or 3 bigger
Labels/marker pen

Jelena has run very popular Fermentation workshops for adults and for children at the Greenhouses since 2019.  Jelena trained with the world-renowned macrobiotic counsellor Simon Brown between 2009 and 2011. After 12 years in news and current affairs, Jelena left her job at the BBC to pursue her passion for food full time.  Jelena has in recent years led numerous macrobiotic and wholefood cooking and fermentation workshops, published nutritious recipes in the Serbian magazine Sensa, worked with private clients and wrote a bi-lingual blog for a while, focusing on healthier food choices for the whole family.

Follow Jelena on Instagram 


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