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Preserving & Fermenting

Hout Bay

Activity Description

Course Dates:

8 November 2019 (13h30 – 17h00)

There is something really satisfying about popping-the-lid off a jar of something you made yourself.
Preserving vegetables so they can be eaten at any time of the year is an ancient art. But using unusual techniques and ingredients can create whole new worlds of flavour. Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples you can enjoy all year round. Join us for this two-session course which takes you on a journey through the tips and tricks for perfecting fermentation, pickling and preserves. Recipes include:

• Sauerkraut
• Korean kimchi
• Pickled cucumber with dill and mustard
• Fruit relish
• An introduction to kombucha
• Atchar
• Jams
• Chutney
• Sweet peppers and chillies
• Water kefir

Students are advised to bring their own containers as everything you make during the course will be made available for you to take home and enjoy.


Duration3 hours 30 minutes
WhenThis course is available all year round.
Where3 Woodcutters Grove Estate, Hout Bay, Cape Town, South Africa
WeatherThis courses are not weather dependent. Come rain or shine, the course will proceed.
What to WearWear something comfortable to cook in.
Things to BringYou don't need to bring anything extra with you to cook with.
Guests or SpectatorsWe do allow spectators to join, at 50% of the course price.


Minimum Age12 years
Minimum Height0.0 m
Maximum Height0.0 m
Fitness LevelNo Fitness Requirement
Maximum Weight0.0 kg
CertificationNone Required
Experience LevelNo Experience Requirement

Inclusions and Exclusions

InclusionsAll ingredients, recipes, and lunch; professional chef to lead the course.
ExclusionsAny beverages.


We do not provide drinks. Please bring any beverages you may want.

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