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Welcome to The Pro Hub
A working space for fermentation professionals
Running a fermentation business can be isolating. The Pro Hub is a working space for people doing this professionally – educators, small-batch producers, event organisers, teachers – who want more than moral support.
It’s designed to be practical. That means real collaborations with other members, tools you can actually use: templates for events and socials, planning frameworks, access to people who’ve done the thing, and monthly sessions designed around what you’re actually trying to build right now. Plus honest peer conversations about what’s working and what isn’t. The Pro Hub is space designed to help you move from idea to actually doing the thing.
As a Pro Member you also have full access to the wider Fermentation Hub — the seasonal tutorials, ingredient sessions, and live Q&As. The craft doesn’t stop being relevant when it becomes your livelihood.
£15/month
If it’s not for you in the first month, just cancel.
No questions.
Looking for the home fermenter membership? The Fermentation Hub is right this way → HERE
What's Coming Up in the Pro Hub
Kraut Mobs - plan now, events from June
Pro Hub members across different towns and countries host community sauerkraut-making gatherings - people come together to chop, salt, and mix cabbage, then take a jar home to ferment. Not a workshop. More like a community action than a class. As a Pro Member you'll get a listing in a global Kraut Mobs calendar, Canva templates for posters and socials, a dedicated group chat space, and live Q&As as we build towards June.
Live Q&A: Running a Ferment-Forward Supper Club
In this exclusive live session, we sit down with Pratap Chahal of That Hungry Chef, who,with his wife Nikhat, welcomed more than 10,000 guests to their celebrated London supperclub over a period of 12 years. Pratap's Michelin-trained background - honed at Gordon Ramsay at Claridge's, Le Manoir aux Quat' Saisons and Chez Bruce - combined with Nikhat's talent for creating unforgettable experiences, made That Hungry Chef one of the most distinctive private dining ventures in the UK. This is a rare opportunity to get behind the scenes with people who have genuinely done it - the planning, the pricing, the pitfalls, and the moments that made it all worthwhile.
Monthly Live Ideas Lab
Come as you are, bring a coffee, and bring whatever's on your mind - ideas you want to sound out, things you'd like help troubleshooting, or wins that deserve a cheer. This is a peer-to-peer session, no agenda, no performance. You can submit question in advance and replays will also be available.
Looking Ahead
Coming up in the Pro Hub — how to plan and run a gut health seminar to grow your audience, your reach, and your income.
£15/month
If it’s not for you in the first month, just cancel. No questions.
Join now and you'll get instant access to previous content too:
From Idea to Festival Q&A
Ever thought about planning a grassroots fermentation festival? Whether you're thinking about a small local gatherings or a larger regional event - we've got you covered. As part of the Pro Hub membership we were joined by special guest Flora Spivak (Somerville Fermentation Festival), for a Live Q&A exploring what it really takes to build a fermentation event. Flora shared practical experience, lessons learned, and advice — including why now is the time to start thinking about September and beyond. Full replay now available.
Your Pro Membership also includes:
As a Pro Member you also have full access to the wider Fermentation Hub for home fermenters — seasonal tutorials, ingredient sessions. Everything is recorded (including LIVE sessions) and available to watch anytime.
Coming In May
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 also have access to previous Hub content:
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
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.
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.
Onions: From Humble to Hero with Kirsten k Shockey
Renowned author and educator Kirsten K. Shockey joins us live to show what happens when onion takes centre stage, instead of being merely a side-show. 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.
£15/month
Cancel any time
WHAT MAKES THE HUB DIFFERENT?
The Pro Hub isn’t a course, a coaching programme, or a directory. It’s a working space — somewhere to bring real questions, share what you’re learning, and find people who understand the particular challenges of building something in the fermentation world.
No gimmicks. No performance. Just honest, practical conversation with people doing similar work.
FAQs
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
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. The Pro Hub is a space for business discussions & trouble shooting. We will have guest speakers to share practical knowledge on business related topics.
Can I cancel anytime?
Yes – you’re never locked in. You can cancel anytime.
Will there be meet-ups?
Yes – over time, we’ll be supporting local “Fermentation Meet-Ups” hosted by our Pro 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.
We can't wait to welcome you into the Pro Hub
£15 / month
