Modernity meets tradition.

Thanks so much for coming to a Sauerpuss workshop. I hope you enjoyed it.

  • Detailed instructions should be in your recipe booklet. But briefly: let the gas out every few days and taste regularly. When things are as tangy as you like them, move to the fridge.

    But most importantly, enjoy!

  • My newsletter is here: https://clareheal.substack.com/

    Subscribe for a weekly ferment (or ferment-adjacent) recipe and my cultural highlights. You’ll also be the first to find out about new classes, supper clubs and other events.

    It’s free but the archive is behind a paywall.

  • “Level up” ferment workshops are available as private or corporate bookings, as are classes on kefir, kombucha, vinegar and koji.

    Ticketed classes coming soon. Sign up to my email list (different to my newsletter) to be informed when they go live.

  • Absolutely! I would love that. I’m at @thesauerpuss

    Please tag me in any pics of your ferments.

  • I do! Fermentation is the perfect, hands-on team building activity. I also run workplace wellness sessions. You can find more info here.

  • I have a cat, although he came along after the company had been named.

    Rockmetteller (named after a character in my favourite PG Wodehouse story) is not at all interested in kimchi or kraut but occasionally laps up a little kefir.

    I don’t wish to become a cat bore but sometimes document his exploits for friends and family. If you wish to look at him, he is here: @rockmettellercat

  • Of course! I want you to feel confident as you continue to ferment. You can email me on clare@sauerpuss.co.uk

Salt, time and seasonality.