Online Cookery Class - Fermentation Masterclass

Fermentation Masterclass

Date and Time

Sunday 21st March 2021

10:00am - 2:30pm


£50 / £40 concession** / £20 Unwaged.  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 


Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

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The Event

Join food author and nutritionist Asa Linéa Simonsson from Linéa Nutrition to learn all about the process of fermenting to preserve food and make it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease.

The class will include:

  • Learning the nutritional benefits of fermented foods
  • How to make kombucha
  • Techniques for making sauerkraut, kimchi and pickles
  • Lear how to make nut cheeses and  fermented chutneys in demo sessions
  • Extensive recipe handout
  • Online troubleshooting support for 3 weeks following the class on a what's app group 
  • First 10 people to book on get a free kombucha scoby!

For ingredients and equipment needed see below

Åsa Linéa Simonsson is the author of 'Fermentation - how to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more' published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist, naturopath and nurse, she runs a busy natural nutrition and health practice, Linéa Nutrition, in the UK combined with popular workshops and retreats. 

    Fee*: £50 / £40 Concession** / £20 Unwaged inclusive of VAT

    All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

    * Concessionary rate available for students, pensioners, unemployed and low waged. 


    • Pack of sea salt 


    • 1/2 cabbage
    • 1 firm apple
    • 1 teaspoon caraway seeds
    • 1 teaspoonmustard seeds (optional)


    • 1/2 large or 1 small chinese cabbage
    • 2 carrots
    • 4 radishes
    • 2 spring onions
    • 3cm piece of root ginger
    • 1 small red chili
    • 4 garlic cloves
    • 1 teaspoon gochuragu chili powder

    optional extra ingredients: mooli, sea veg, regular or smoked paprika, apple cider vinegar, red bell pepper, miso, soya sauce


    • 3 carrots
    • 1 onion
    • 2 cloves garlic
    • medium beetroot
    • 1 teaspoon cumin seeds
    • teaspoon mustard seeds

    optional extra ingredients: cauliflower, chili flakes, caraway seeds, juniper berries. 

    You can pickle almost any kind of vegetable so you can use/add whatever you have.


    3 green or black tea bags or 2 tsp loose., 125g sugar, 2 x tablespoons raw apple cider vinegar


    • At least 3 x 350ml kilner-style jars. You can also re-use jam jars. 
    • 1.5 litre jar for kombucha (lid not necessary) or just use a large bowl
    • Kombucha scoby: you can order a scoby from or ask a friend who ferments for one (but it's not essential to have in time for the class as you can also just watch and make your kombucha later)
    • Fermentation weights: these need to fit inside your fermentation vessel to weigh down the vegetables under the brine: you could use a jar with a smaller diameter, a clean stone, the outer leaves of your cabbage and the stalk, or a small plastic bag filled with water. The options will be discussed in the class and you can then decide what you prefer to use.
    • Mixing bowl
    • A variety of sized spoons. large and small for tasting
    • Measuring spoons
    • Scales
    • Gloves (optional)
    • Grater
    • Sharp knife
    • Chopping board
    • Elastic bands or string
    • Old clean tea towel (to use to cover your ferments) or you can use squares of any breathable fabric e.g. an old cotton t-shirt  
    • Labels for your ferments (optional)

    Refunds: we require a minimum of 5 days' notice for any cancellations or transfers once you have booked onto a class.

    Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

    For information: / 020 8442 4266

    Location: Zoom details to be supplied via email (usually the day before the class). Check your junk mail if need be!

    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.