Hosted at the Brockwell Park Community Greenhouses you can learn how to make your own pumpkin kimchi and take your fermentation journey to the next step by delving into the how-tos with fermented hot sauces.

You’ll be using seasonal ingredients where you’ll become confident in lacto-fermentation techniques at this hands-on class in making an autumnal kimchi and learning different recipes and approaches in kimchi making. There will also be a demo on different fermented hot sauces with zero waste approaches so you can feel confident to make them at home.

For tickets and more information visit the BPCG website