Years of fermenting almost everything to understand the fundamentals of lacto-fermentation, yeast fermentation, symbiotic fermentation and acetic fermentation. What even do all these terms mean? Fermentation is all about creating suitable environmental conditions and working with time, microbiota - fungi, yeasts and bacteria - to create and transform foods from fruits, vegetables, grains, meats, dairy, insects, seaweeds and others. A great lesson in humility and authenticity, our work in fermentation is always all about community, through a multi-species exploration. Observation and inquiry to work with time as a colleague and microbia as homies.

Image by Gabrielle Holmes

There are 3 workshop themes but any theme may be unpacked through fermentation


We will focus on lacto-fermentation by Salt in "Celebrate SALT" focusing on shredded vegetables/fruit (like sauerkraut), layered ferments (such as kimchi) & whole brined ferments. We will discuss recipe potentials, the different reasons why we ferment and some fool proof methods.


We explore wild sodas in their many variations, plus easy recipes such as kompot, ginger bugs, various starters to make various beverages, then condiments like ketchup, mustard, different chutneys and more! A great workshop to incorporate ferments into picky eaters diets (like children and discerning partners)!

// FERMENTABLES: Ferments for Baba’s

Ferments for baba's is a starting point to incorporate fermentation for the whole family. The birthing process is a crucial time to introduce newborns to our ancient ancestors - the bacteria and yeasts we cannot live without. In fact around 1.5kg of our body weight are microbes alone and outnumber our human cells 10 to 1. They are the foundations of our immune systems and how we engage through our senses - our taste, smell, flavour, attraction. This workshop aims to encourage fermentation as a way of keeping this microbial community healthy with first foods safe for infants of eating age all the way to discerning older children and partners.

Take aways:

- Info booklet emailed post workshop which provides more in depth information as there is only so much we can cover in the time allocated.

- Ferments of all sorts to test and taste

- Starters if you wish to use, but keep in mind the fermentation we will explore is wild styles.

- Fermented-theme lunch – how to incorporate your new skillz into practical everydays!

Superpowers gained:

Β· Fermenty superpowers to support your current and future fermenting endeavors

Β· Exploring fermentation through synaesthetic experience allows for a more successful uptake to share and build upon

Β· Fermentation after care one-on-one if needed via WhatsApp/Telegram

Β· New understanding of flavour and taste profiles and potential recipes and pantry ethos

Β· Inspiration for new old ways of thinking and working with food.

A bio on Zayaan Khan written by Iming Lin, head farmer at Meuse Farms:

β€œFor over a decade, Zayaan has worked in the food security, seed saving, and community development space. Her projects have involved working with small-scale farmers to improve viability, establishing the youth branch of Slow Food South Africa, improving nutrition in low-income communities, researching land reform and seed access at a policy level, fine art in the food space, and developing fermented/dried/value added products to reduce food loss. She has a deep love of and fascination for the science and alchemy of fermentation and what it can do for food, flavour, our guts, and our communities.

Zayaan’s workshops are a mix of love poems to anaerobic bacteria, contextualizing fermentation, hands on making, and general tips and tricks. She teaches with a few basic rules and lots of enthusiasm for experimentation and play rather than strict recipes. From a few hours of workshop time, you will come out with a few jars of ferments in the making, a feel for different styles of ferments, an understanding of the basics, a digital booklet with guidelines and methodologies (and a few basic recipes), and remove the fear of poisoning yourself or others or having your ferments explode all over the kitchen.”

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