_edited.png)
What we're planning
Three sessions,
one small kitchen
Nothing is on the calendar yet, so consider this a sketch rather than a promise. Prices and dates will land once we've settled the details.
.png)
Half day · 8 people
Kimchi, start to jar
The one we get asked about most. Salt, cabbage, patience.
Why salt does the heavy lifting
Building a paste that tastes like you
Packing, burping and reading your jar
Go home with your own jar
.png)
Half day · 8 people
Fizzy drinks: kombucha & tibicos
Two live cultures, two very different drinks, one afternoon.
Meeting a SCOBY and water kefir grains
First and second ferment, and the fizz
Flavouring with what's in season
Go home with a culture to keep
.png)
On request · your group
Private & group sessions
Birthdays, teams, clubs, or a restaurant crew who want to go deeper.
-
Built around what you want to make
-
At our kitchen, or yours if there's room
-
Tasting of the full Ragi range
-
We look after these ourselves
How a session will run
Less lecture,
more chopping
01
Taste first
We open a few jars and bottles and talk about what makes each one taste the way it does.
02
Get to work
Everyone gets a board, a knife and their own ingredients. This is the bulk of the session.
03
The science bit
While things macerate, we explain what the microbes are actually up to in there.
04
Take it home
You leave with your jar or culture, a sheet of notes, and someone to email when it looks odd.
First in line
