The Conscious Kitchen: Preserving and Fermenting winter condiments
In this Conscious Kitchen workshop, guided by the seasons’ rhythms, we capture the fleeting essence of British produce for now and the future. As the garden settles into its winter slow rythm, we turn to the warmth of the scullery to cultivate depth and complexity through fermentation. This December, join us at OmVed Gardens to transform the last of the harvest into a vibrant palette of winter condiments. Perfect for the festive table and for nourishing the gut through the colder months.
In this session, we explore the ‘oomph’ that a fermented condiment brings to a winter meal. We move beyond basic preservation to create bold, active alternatives to store-bought staples. You will learn the secrets behind crafting your own fermented ketchup, hot sauce (ie sriracha) salsa verde, mustard and probiotic vinaigrette. Where the slow work of microbes replaces refined sugars with complex acidity. We will delve into the punchy world of artisanal mustards and winter salsas, and discover how to highlight your holiday spreads with probiotic mayonnaises and cultured dressings that use fermentation to lock in nutrients and peak-season flavour.
What to expect
Step into our winter sanctuary for an immersive, hands-on masterclass. We will begin with a sensory tour of the OmVed fermentation library, tasting how summer berries have evolved into sharp kombuchas/kefir vinaigrette and how autumn harvests have matured into rich/savory pastes. You’ll learn the main principles of preservation and fermentation and the joy of gifting ‘living’ jars to loved ones. You will use seasonal ingredients to blend and bubble your own bespoke festive condiments, gaining the confidence to turn any vegetable into a powerful, probiotic companion for your kitchen.
What’s included
Your experience includes a guided walk through the winter gardens, a deep-dive demonstration into condiment preservation/fermentation, and a festive tasting of our house-made staples. You will leave with your own handcrafted winter condiment to enjoy at home or share over a holiday feast. No prior experience is needed, just a willingness to learn and a love for the transformative power of the living kitchen.
About the Host
Josephine Marchandise
Head of the OmVed Regenerative and Creative Kitchen. Jo is one founding voice behind the kitchen ethos at OmVed Gardens, a vision rooted in the journey from seed to plate to gut. Her work focuses on the intersection of wild foraging and deep fermentation, exploring how hyperlocal ingredients can sustain both people and the environment. She is a member of the UK Fermenters Guild, organises fermentation festivals and teaches across London and France. @jomarchinfood
A note on accessibility: The gardens are set on a hill, featuring steep paths and may not be suitable for those with limited mobility. Wheelchair access across the site is currently limited while landscape works are underway. For events, there is drop-off access by car to the Barn main building. If you require wheelchair drop-off, please get in touch with us ahead of time. There is an accessible toilet located inside the Barn.
Subsidised Tickets: We have a few reserved tickets at a subsidised rate. If this workshop is not monetarily accessible, please write to us at events@omvedgardens.com to avail yourself of a subsidised ticket rate. Subject to availability.
Refund Policy: These tickets are non refundable unless the event is sold out and a wait list is open. In the case of an open waitlist, we offer exchanges up to 10 days before the start of the session.
