8 Courses in Bristol

Discover how to make your very own sauerkraut and kimchi, giving you the confidence and knowledge you need to explore the world of fermentation!

Learn everything you need to make your own delicious, tangy fermented tea AKA kombucha. Go home with your very own SCOBY ready to brew and bottle kombucha at home using our foolproof instructions.

Join us for an evening of hands-on cooking, learning how to pickle and ferment food.

Join us for an evening of hands-on cooking, learning how to pickle and ferment food.

Collaboration of local herbalists and forager to show you local wild herbs to support digestion. We will explore a local wild place in the morning, go back to CoExist for lunch and to make herbal medicines and ferments.

Learn to make tempeh with Ben, Founder of Tempeh Meades and expert tempeh maker! You will learn: - all the important steps in making consistent, high quality soy-free tempeh - how to build your own incubator at home - how to make tempeh zero waste, with no disposable packaging - issues you might encounter in the fermentation process and how to resolve them - instructions for how to apply these techniques in making tempeh from other ingredients (such as other soya, pulses, nuts, seeds, grains) Included in the workshop: - Your block of tempeh to ferment at home (including the re-useable container) - A light & delicious tempeh lunch whilst our beans are cooking - The option to join a Whatsapp group for all your tempeh fermentation questions Not included in the workshop (optional purchase): - Additional equipment for your homemade incubator (heater, thermostat) Looking forward to seeing you there! 

Join us for a unique afternoon of foraging with expert forager Chloe from Gourmet Gatherings, near Chepstow. Learn to identify wild ingredients and use them in delicious fermentation recipes, including a wild kimchi and a fermented soft drink. Perfect for food enthusiasts looking to explore sustainable harvesting and ancient preservation techniques!

Join us to learn how to make your very own miso, the ins and outs of koji making and taste some seriously unique and fab ferments