A hands-on fermentation workshop with Aroha Kai.
Discover the art of traditional fermentation, with a contemporary twist, in this interactive workshop led by local fermenter Don Allardice, from Aroha Kai. Learn how to craft probiotic-rich kimchi or sauerkraut using local, seasonal ingredients, and take your handmade creation home at the end.
Every participant will receive a complimentary jar of Aroha Kai's famous fermented basil pesto. Expect hands-on learning, plenty of inspiration, and a delicious taste of what makes Aroha Kai so special.
When you register, you’ll be able to choose whether you’d like to make kimchi or sauerkraut during the workshop.
Please bring a chopping board, a sharp kitchen knife, and a 1-3 litre fermentation vessel with an airlock. Fermentation vessels are easy to find at most homeware stores or online, and homemade options work too. Email 2arohakai@gmail.com if you need any guidance.
A selection of ingredients will be provided, along with specialised implements for vegetable preparation. Feel free to also bring any special ingredients that you wish to include in your recipes.
All products made at the workshop will be vegan and gluten-free. Note: the complimentary pesto contains cashews.
This event is part of the Flavours of Plenty Festival, an annual celebration of the Coastal Bay of Plenty’s vibrant food scene. The festival runs from 16 April to 3 May 2026.