Easton Chilli
Chilli Fermentation: Kimchi, Sriracha & More!
Chilli Fermentation: Kimchi, Sriracha & More!
5.0 / 5.0
(2) 2 total reviews
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Join our hands‑on chilli-focussed fermentation workshop in Bristol and learn how to make your own spicy ferments using traditional lacto‑fermentation techniques. This fermenting class in Bristol is perfect for beginners and foodies alike - anyone curious about fermentation is welcome!
What we'll do:
- learn about all the different types of fermentation, and how they create flavours!
- learn about the different types of chilli ferments from around the world
- make a selection of spicy lactoferments including kimchi, sriracha, fermented salsa and pickled chillies - put your own spin on them - and take them home to enjoy later!
- enjoy a light meal after the class with a selection of unusual ferments!
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You can book this class for a private event - enquire for details!
FAQS
About our classes
Where are the classes?
All our workshops are held at our production kitchen in Easton, Bristol.
We are open to travelling for private classes or groups - please enquire.
How many people are there in a class?
We aim for around 6 people in our group workshops - this is the class size that allows for a good balance of time keeping and individual attention.
We are able to host up to 12 people in the kitchen but we would usually only do that for a private session.
Am I good enough?
Yes - of course! All our classes are tailored to the experience level of the individual or group taking the class. We'll be there to help you make something delicious!
What's included?
Everything essential is included in our group workshops - plus you'll get a tour of our facility, and food at the end of the class.
You may bring a pen and paper if you want to write notes. You can also bring any ingredients that you'd like to work with - just let us know beforehand.
Following our classes we'll email you recipes and any other information you might need at home.
What if my plans change?
Don't worry, things happen.
More than 14 days before the class: you can transfer or reschedule to any class that we run. We are also happy to refund you the full amount, minus a £10 admin fee per booking.
14 or less days before the class: you can reschedule or transfer your booking to another person, but from this point the booking is not refundable.
Please get in touch with us in either case.
I have an allergy or another dietary requirment!
All of our cookery classes are vegetarian by default unless otherwise noted in the description.
If you have any requirements, please let us know in advance and we can likely adjust the class content (for example, substituting soy sauce with tamari).
We can't guarantee the space or equipment is allergen free - our classes are held in the same kitchen we use to produce our sauces, some of which contain known allergens like soy, wheat and mustard. For the most part, equipment used for the classes is separated and we follow a strict cleaning regimen to reduce the risk of allergen contamination as much as possible.
I've got a gift voucher, how do I use it?
Great! Head to this page, pick your class, and fill in the form:
As a complete newbie to fermentation products with no experience whatsoever, it was too good an opportunity to miss when seeing this course was available. It was a great couple of hours learning about the process, with the taking home of product you had personally made being a great way of reinforcing what was covered during the course.
If you are curious like I was, then I would whole heartedly recommend giving it a go.
The Fermentation Workshop was a brilliant experience! I went to learn and research for my Chilli Sauce importing start up and found the workshop to be an extremely valuable immersion into making fermented sauces and products. Rikki is an award winning producer, a very knowledgable teacher and got the group immersed in the fermented sauce making process almost immediately. I got tons of value from it and will definitely be signing up for future workshops.
