Already a member? LOGIN HERE
The Hub is for fermenters at every stage — from your first jar to a well-stocked larder.
If you’re curious and enthusiastic, you’re in the right place..
About The Hub
The Hub is the home fermenter’s space within The Fermentation Hub — a living almanac for people who want to ferment with intention and do it in good company.
Each month follows the season with:
A seasonal tutorial rooted in what’s ready right now — fresh produce, whether homegrown, bought from your local farmer, or foraged.
An intentional ingredient session exploring the plants, ferments and foods that support everyday nourishment.
You are also supported with live Q&As with experienced fermenters and educators, and a community space where questions are welcome and the conversation is good.
There’s also a growing library of Fermentation Fundamentals — so if you’re new to a technique or want a brush up before diving in, the foundation is always there.
You work at your own pace, in your own kitchen, but you’re not doing it alone.
No algorithms. No pressure. Just fermentation, done thoughtfully, as the seasons unfold.
May in The Hub
Intentional Session - Ayurveda & Fermentation
Your kitchen is your first pharmacy ~ and this session is an invitation to bring that philosophy into everyday practice. In this live workshop, Dr Dr Tejas Sameer introduces key Ayurvedic concepts in a simple and accessible way, with a focus on how these can be applied in daily life through your kitchen, especially as we move from Spring into Summer.
Seasonal Ingredient - Fermenting this year's lettuce
Lettuce might not be the first thing that comes to mind when you think of fermentation — but that's exactly what makes this one special. Born from curiosity and now a firm Summer favourite, this lighter take on classic ferments like kimchi and curtido lets the season's abundance shine. Just be warned: all that natural sweetness ferments into something surprisingly feisty.
You'll have access to April content too ...
Intentional Ingredient - Rhubarb Kosho
A personal riff on a traditional Japanese condiment, built around rhubarb — though the method can be adapted throughout the year to make the most of any glut of tangy seasonal fruit: think gooseberries, plums, cranberries. Salty, spicy, and deeply flavourful, kosho is a particular favourite, and it's a pleasure to finally share it.
Seasonal Session - Wild Garlic Miso
It's peak Wild Garlic Season right now — and this step-by-step tutorial is a great way to make the most of it. Fermenting it into miso means you can enjoy that distinctive, garlicky depth long after the season ends, and you'll have something special to stir into ramen, miso soup, and beyond.
Live Q&A / panel conversations
Space to ask questions, think out loud, and learn from shared experience. Submit questions in advance or just show up. Replays available.
Looking ahead
More food as medicine sessions to come - in June we're taking a look at weaving herbal teas into your ferments.
Join now and you'll get instant access to March content too
Seasonal Session - Cleavers Fermented Soda
You might know them as sticky buds, goose grass, or sticky willies. Cleavers are one of the first plants to push through as winter loses its grip - and they've been used for centuries for their lymphatic and detoxifying properties. This March we're turning them into a fermented spring tonic: effervescent, cleansing, and genuinely delicious.
Intentional Ingredient - Onions: From Humble to Hero
Renowned author and educator Kirsten K. Shockey shows what happens when onion takes centre stage. Fermentation smooths the sharpness while keeping all the raw benefits intact - plus live cultures, plus the quercetin hit your immune system will thank you for. She'll also be sharing her recipe for a spicy onion and mango ferment that might just make onion your new favourite ingredient.
£10/month
If it’s not for you in the first month, just cancel. No questions.
Want more support or deeper dives?
We have optional paid add-ons at member only pricing
Sauerkraut Masterclass
Want a deeper dive into fermenting your veggies? In this masterclass, Holly Howe from makesauerkraut.com teaches a simple, reliable approach to making delicious sauerkraut using a clear, step-by-step method that removes guesswork and builds confidence.
Are you a fermentation professional? The Pro Hub was built for you — find out more HERE.
FAQs
Do I need to be experienced?
Not at all. Whether you’ve made one jar/bottle or a hundred, the Hub meets you where you are. There’s a growing library of Fermentation Fundamentals for anyone who wants to build confidence in the basics — and the community welcomes questions at every level. We’re all old hands at some things and complete beginners at others
What if I can’t make live sessions?
That’s totally fine. This is a global community, so replays will be available inside the Hub – and you can submit questions in advance
About Masterclasses
Occasionally, we’ll host deeper-dive masterclasses led by experienced fermenters and educators.
These are optional paid sessions, offered at member-only prices, and designed for those who want to explore a topic in more depth.
Membership gives you access to the community, seasonal tutorials, and live Q&As — masterclasses are there when you want to go further
Will the content stay available?
You’ll always have access to the current month and the two previous months
Is this a course?
Not exactly. The Fermentation Hub is a community space – with tutorials, live sessions, seasonal inspiration, and deeper learning you can come back to over time.
Can I cancel anytime?
Yes – you’re never locked in. You can cancel anytime.
Will prices go up for me later?
If you join as a Founder Member or Founder Pro Member, your price is locked in for life.
If you leave and come back later, you’ll rejoin at the current membership price
Will there be meet-ups?
Yes – over time, we’ll be supporting local “Fermentation Meet-Ups” hosted by members.
The idea is to help people connect in real life, share jars, swap cultures, and learn together.
We’ll start small and grow it as the community grows.
Ready to Join us?
For home fermenters and learners who want inspiration, guidance and community.
£10 / month
