Upcoming Workshops:
Fermentation Fundamentals (Full Day) – An Creagán – 21st February – 10.30am-4pm
Female Gut Health Information Evening with LMA Coaching (Maghera) – 24th February 7-9pm
Fermenting Workshop (Kombucha & Kefir) – An Carn – 12th March 2026 – 7-9pm
Fermenting Workshop (Vegetables) – An Carn – 19th March 2026 – 7-9pm
Fermenting Workshop (Vegetables) – Ballykenver Farm Kitchen – 24th March 2026
There’s a lot of talk on the streets these days about fermented foods and drinks.
Brightly coloured bottles of kombucha now line the supermarket shelves and jars of sauerkraut and kimchi are happily perched next to gherkins and pickles.
Although the practice of fermentation is as old as the hills, and still very much a daily feature in many countries, we in the west are finally catching on to the many benefits.
Science-backed research is building momentum and the link between consuming fermented food and drink with gut health and our health overall is undeniably causing some excitement.
Therefore, it’s no wonder that increasing amounts of us are looking to get in on the action and get some fermented delights in our bellies!
The fact that we have so many options and recipes available to us at the press of a button can be bewildering though, particularly if you’re new to fermentation.
What to try first? What if it goes wrong? You may be understandably concerned about developing strains of bacteria in food and whether it will make you unwell.
Whether you’re completely new to fermentation or you want to add some recipes to your collection, our workshops will cover everything you need to know to help you progress to the next stage.
Additional notes – all the information and guidance provided is based on Kelley’s personal experience and self-directed learning. She is not qualified to give medical or nutritional advice on specific health conditions.
On our full day workshops there will be a 45 minute break for lunch. You are welcome to bring your own lunch or enjoy something from the cafe on site.
Kelley will provide recipe booklets on the day, however, you may wish to bring a notebook.
Please advise on booking if you have any allergies to food or intolerances.
Venue – An Creagán, 186 Barony Rd, Creggan, Omagh BT79 9AB
Saturday 21st February 2026
10.30am – 4pm
£55
What to expect –
10.30am start
- Start the day with a fruity shot of water kefir and some gut friendly nibbles
- Welcome and introduction to the day
- Why ferment? The benefits
- Fermenting vegetables – equipment, different techniques, using salt, storing, what can go wrong and how to prevent it
- Tasting session – your opportunity to try some ferments
- Make your own sauerkraut
1pm break for lunch
1.45pm afternoon session begins
- Kombucha & Kefir masterclass introduction and tasting session
- How to make kombucha, milk kefir and water kefir – equipment needed, what is a SCOBY and where to get one, other ingredients required, using sugar, what can go wrong and how to prevent it, the 2nd ferment (adding flavour), storing and consuming.
- Make your own overnight oats with milk kefir
4pm Workshop ends
Fermenting Workshop – Kombucha and Kefir
Kombucha and kefir have boomed in popularity largely thanks to the multitude of reports on its health benefits.
Much of the kefir in the shops is milk kefir which resembles yoghurt and is great for adding to shakes, smoothies and salads. You may not be aware, however, that there is also a water based version (water kefir), which produces a light, carbonated drink that can be easily flavoured by adding fruit, spices and / or herbs.
Kombucha is traditionally a fermented tea (sometimes coffee too!) made by using a SCOBY (symbiotic culture of bacteria and yeast) to take the tea through the fermentation process thus producing a tangy, bubbly drink of goodness.
We see many varieties on the supermarket shelves in many delicious flavours, however, they can be expensive, particularly if you’re buying them on a regular basis.
So why not make your own? It’s much cheaper AND you can go wild experimenting with your own flavours. It’s really a win-win situation.
In this workshop, Kelley will guide you through the process of making both kombucha and milk and water kefir including what can go wrong and how to prevent potential issues.
You will have the opportunity to taste some ferments and at the end of the workshop, you can make kefir overnight oats to take home.
All ingredients and equipment are included. You will also receive a recipe book, however you may wish to bring a notebook.
Please advise on booking if you have any allergies to food or intolerances.
IMPORTANT NOTE – all the information and guidance provided is based on Kelley’s personal experience and self-directed learning. She is not qualified to give medical or nutritional advice on specific health conditions.
Venue – An Coire, An Carn, 132A Tirkane Rd, Maghera BT46 5NH
Thursday 12th March
7-9pm
Fermenting Workshop – Vegetables
Titillate your tastebuds and give your gut a nutritious supercharge at this introduction to the art of fermenting vegetables.
In this 2 hour workshop, we will cover the basics of lacto-fermentation – a natural process that preserves food and increases the presence of gut-friendly bacteria.
Kelley will guide you through the different techniques for fermenting veggies, including what can go wrong and how to avoid potential issues.
You will have the opportunity to taste at least five seasonal ferments and we will make a classic sauerkraut (fermented cabbage) for you to take home. Sauerkraut is simple to make and very versatile making it ideal for beginners.
All ingredients and equipment are included. You will also receive a recipe book, however you may wish to bring a notebook.
Please advise on booking if you have any allergies to food or intolerances.
IMPORTANT NOTE –all the information and guidance provided is based on Kelley’s personal experience and self-directed learning. She is not qualified to give medical or nutritional advice on specific health conditions.
Venue – An Coire, An Carn, 132A Tirkane Rd, Maghera BT46 5NH
Thursday 19th March 2026
7-9pm
Fermenting Workshop – Vegetables
Titillate your tastebuds and give your gut a nutritious supercharge at this introduction to the art of fermenting vegetables.
In this 2 hour workshop, we will cover the basics of lacto-fermentation – a natural process that preserves food and increases the presence of gut-friendly bacteria.
Kelley will guide you through the different techniques for fermenting veggies, including what can go wrong and how to avoid potential issues.
You will have the opportunity to taste at least five seasonal ferments and we will make a classic sauerkraut (fermented cabbage) for you to take home. Sauerkraut is simple to make and very versatile making it ideal for beginners.
All ingredients and equipment are included. You will also receive a recipe book, however you may wish to bring a notebook.
Please advise on booking if you have any allergies to food or intolerances.
IMPORTANT NOTE –all the information and guidance provided is based on Kelley’s personal experience and self-directed learning. She is not qualified to give medical or nutritional advice on specific health conditions.
Venue – Ballykenver Farm Kitchen, 77 Ballykenver Rd, Armoy, Ballymoney BT53 8RP
Tuesday 24th March 2026
7-9pm
