A Fermented Christmas: Mincemeat & Seasonal Kraut Workshop
A Fermented Christmas: Mincemeat & Kraut Workshop Date: Sunday 29th November 2026 Time: 10am-12:30pm Location: The Hive (Home of Delea), Windsor Place, Liskeard, PL14 4BH Group size: Maximum 8 participants Price: £75 Join me for a seasonal workshop exploring the delicious world of festive fermentation. Discover how traditional fermentation techniques can bring new depth, flavour and creativity to Christmas favourites, transforming simple seasonal ingredients into unique homemade ferments. In this hands-on workshop, you’ll create your own festive ferments to enjoy throughout the Christmas season and beyond. You’ll learn how fermentation can enhance natural flavours, create complexity and add something truly special to your festive table. A Morning of Festive Fermentation During this 2.5-hour workshop, you will discover: The principles of seasonal fermentation and how to create balanced festive flavours How fermentation can be used to transform fruit, spices and vegetables The role of beneficial bacteria in creating delicious, flavourful ferments How to care for and store your ferments as they develop over time How to continue experimenting with seasonal ingredients at home You’ll make two festive ferments to take home: You’ll make two festive ferments to take home: Fermented mincemeat (500g)- a beautifully spiced, naturally fermented twist on a Christmas classic, bringing depth, complexity and a gentle tang to traditional festive flavours. Perfect for mince pies, desserts or enjoying throughout the festive season. Seasonal Christmas kraut (1kg)- a vibrant fermented cabbage creation using seasonal ingredients and warming flavours, bringing freshness and balance to winter meals and Christmas feasts. Through hands-on making, demonstrations and tastings, you’ll discover how fermentation can transform familiar Christmas ingredients into something delicious. This workshop includes: Hands-on making of fermented mincemeat Hands-on making of seasonal Christmas kraut Jars of your own handmade ferments to take home Guidance on caring for and storing your ferments Tastings throughout the session Ingredients and equipment Recipe and guidance notes Ongoing support through the Consciously Cultured WhatsApp group Classes are intentionally small, with a maximum of 8 participants, allowing plenty of time for questions, discussion and individual guidance throughout the session. What to bring Please bring: An apron A notebook and pen if you’d like to take notes Everything else you need will be provided. Stay connected After booking, you’ll receive a reminder with practical information about the day, including timings, directions and what to bring. You’ll also have the opportunity to join the wider Consciously Cultured WhatsApp community after the workshop, where past and present attendees can continue sharing their ferments, asking questions and supporting each other on their fermentation journey. Caitlin x PAYMENT INSTALLMENTS AVAILABLE PLEASE EMAIL TO ENQUIRE: deleafermentedfoods@gmail.com CANCELLATION POLICY: If cancelling up to 10 days before workshop date a full refund will be offered, if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund or transfer can be offered.