Welcome to February
* Each month offers a starting point — you’re welcome to join in as much or as little as feels right *
Seasonal Ferment: Savoury Pancakes
Learn a simple, beginner-friendly method for fermenting grains and pulses into delicious savoury pancakes. Inspired by dosa, this tutorial shows how one process can be adapted for chickpeas, buckwheat, and lentils with fava beans - giving you a flexible foundation you can return to again and again.
Kvass with Intention
Discover the roots of traditional beetroot kvass and learn how to make this probiotic tonic at home. In this session, we explore how intentional additions - including hibiscus and pomegranate - can subtly enhance both flavour and nourishment, with a focus on heart and circulatory support.
Monthly Live Q&A
Your opportunity to ask questions, explore ideas from this month’s tutorials, and talk things through together. You’re welcome to join live if you can — or to add questions and reflections here and catch up with the replay later.
Sauerkraut Masterclass
In this masterclass, Holly Howe teaches a simple, reliable approach to making delicious sauerkraut using a clear, step-by-step method that removes guesswork and builds confidence from the very first batch.
Back to MARCH
PS: You’ll also find fermentation-inspired T-shirts at We Are Cultured designed for fermenters, rebels, and curious kitchen folk.
Members receive 20% off with the code HUB20.
