Fermentation class (Sauerkraut, Kimchi & Pickles)

about this event

Learn the art of fermentation, how to lacto-ferment any vegetables, specfically how to make fermented cabbage, any type of kimchi ( not just korean kimchi), 2 basic techniques to make pickles, (both raw quick pickles & cooked brines).

You will be given the basic recipes and architecture to then build on your creativity and adjust with the ingredients you have.


Fermenting is a great skills to have to make delicious and nourishing foods that are easy and very cost effective, and can really elevate any dish you are pairing them with.


This workshop is ALL LEVELS

Saturday May 2nd

9.30 AM – 11.30 AM PST/ 5.30PM -7.30PM BST/ 6.30PM- 8.30PM CET

(if you time zone is not here, please google it to make sure you have the correct time)


You will get a 2 hours Zoom class, added to the support whatsapp student group after the event & a recipe booklet, details will be all sent upon ticket purchase as well as a small book list to expand on your knowledge after the class.


This workshop is led by raw food & plant-based chef Sofia Sagripanti



Who’s Sofia Sagripanti?

Sofia is a raw food & plant-based private chef and caterer that has worked & travelled the world for the last three years cookin on retreats & led raw food workshops across Europe, Mexico, Costa Rirca & Los Angeles. Last year she has taught a fermentation workshop at Lightening in Bottle Festival (California) to over 100 people! She is famous for her fermentation creations as well as raw chocolate.

She is now based in Mallorca where she offers private virtual cooking classes, & zoom group workshops.

You can visit her website for more information at: