The Ferment Kitchen

10/05/2026

Kia ora koutou,
My 11 year old is doing a research project compiling sourdough stories from around Aotearoa (how cool right!!!).

He'd love if you would take 5mins to complete the attached survey.

The responses so far are heaps of fun to read through; great recipes, feeding routines, fun names and stories about family bugs.

Here, he's pictured with his first rewena loaf. He created the bug from scratch with our homegrown spuds!

Thanks all!

https://docs.google.com/forms/d/e/1FAIpQLSfewmnrYwFIkZxcaFZMrnwq3pk8YRo9Go7u-SRvZuo7BUighA/viewform?usp=dialog

11/04/2026

Homemade Vinegar Class!

Turn your fruit scraps into golden vinegar with ease and confidence. A simple process for all self sufficiency aspirants and homesteaders!
April 16th 6:30pm via Zoom.

Book your ticket: https://www.trybooking.com/nz/BDBU

19/01/2026

Last week I made kimchi and this week I'm eating it on EVERYTHING! Each time I taste it and see it in my fridge I have a deep desire to share it's simplicity with you all!

Kimchi is my absolute favourite ferment. It's a perfectly balanced combination of savoury umami and fermented sour with extremely satisfying crunch and texture.

All this on top of being probiotic - nourishing and nurturing your gut health.

SO this week I'm offering...
An online Kimchi Class - Thursday 6-7pm!!

We will:
💚 make kimchi and explore lots of modifications you can experiment with at home
💚 talk through the stages of fermentation so you are confident with the process
💚 cover heaps of tips and tricks to ensure your success

AND we'll finish with time for all your fermentation questions be it sourdough, kombucha, kefir...

Thursday 6-7pm via Zoom
Ticket includes recipe card and access to the recording for 1 week
$18

Join me for a fun online session where you'll learn everything you need to know about Kimchi - the MOST delicious ferment! It's a perfectly...

22/09/2025

🌸The Ferment Kitchen : Creating Superfoods in Your Home 🌸

Geraldine has over a decade's worth of experience teaching the ancient art of fermentation to hundreds of people across Aotearoa.

She shares how simple and accessible fermenting can be, inspiring participants to create their own superfoods at home with confidence and ease.

Thinking of hosting a workshop? You can choose from a variety of incredible ferments: sourdough, gluten free sourdough, milk and water kefir, kombucha, sauerkraut, kimchi, pickles, fermented sauces, fruits, juices and more!

Geraldine is available for workshops, festivals and professional development for your staff. Based in Invercargill, she also travels NZ for workshops.

Contact: [email protected] to begin your fermentation journey.

01/09/2025

Hello everyone,

In the last few days, I have been reflecting and have decided to take a pause on The Ferment Kitchen's online presence.

I want to focus my energy on my family and our property - the garden and animals especially.
So for now, no more posts or website. I will continue with in person workshops though - because I love teaching and sharing!

I am so incredibly grateful for your support over the last four years.
I have always felt so encouraged and appreciated by this beautiful community.
The Ferment Kitchen has allowed me to travel, teach and learn so so much. I have absolutely loved meeting hundreds of Kiwis and sharing starter bugs and ancient knowledge. But the social media and marketing is tiresome for me and I don't enjoy it at all and am so looking forward to freeing up my mind space without it!

If you have any fermenting questions - contact me for sure!
[email protected]

Lots of love, Geraldine

21/07/2025

Can I out-broccoli two voracious goats in a bid to make a tasty, nutritious and alive brine pickle?

Your turn next! Get the class here:

https://www.thefermentkitchen.nz/product-page/brine-pickles-class-1

16/07/2025

Mr 6 cooking his afternoon tea. Egg in the hole with gluten free sourdough 😋😋😋

10/07/2025

This is how the best recipes look!

Several years ago, I taught a 12 week fermentation programme at Arai te Uru marae in Otepoti, Dunedin. It was such a beautiful time of connection around kai.
One week, Alaa shared this Syrian ferment recipe with us. Last week, I finally made a big batch. Each time I eat some I remember being in that big kitchen with my kids running around and the amazing feeling of sharing and learning potent knowledge.

The full recipe for Magdoos in on my website. It's a true treasure.
https://www.thefermentkitchen.nz/post/the-best-kind-of-recipe

09/07/2025

🎈🎈Congratulations to Gillian Tilson & Trish Godfrey 🎈🎈

You guys have won yourselves some probiotic magic to add to your diets. Life just got better!!

Pics are here for fun. This was a brilliant day of workshops at Morelea Lakeside in Tekapo sharing the love and bacteria around haha!

01/07/2025

Competition Time!

💐🌼I would love to give away a Caspian Sea yoghurt starter with video tutorial and a Kombucha SCOBY with video tutorial to celebrate our growing community of fermenters!!🌼💐

Be in the draw to win by either sharing a photo below of a ferment you've made or tagging in a friend.
It'd be amazing if you also share this post - let's spread the word on fermented superfoods!

Remember you can post any fermentation questions in the pinned post at the top of my page. It's growing to be a great hub of information 💚

I will draw the winners next Tuesday 8th July 🎈🎈🎈

This stunning pic was taken in Tekapo where I taught two workshops recently - so much fun!!!

29/06/2025

We've had lots of new people join the page recently so I thought I'd do a wee introduction 🎈🎈🎈I think it's my first haha!

Kia ora 💚 I'm Geraldine.
I live in Waihōpai, Invercargill where I homeschool my three beautiful children. We have lots of animals and garden space and it's all a bit wild but definitely beautiful.

I loooove teaching people how to create fermented foods.
This stuff is life changing, life giving and alive! I feel a part of something great when I ferment and share it with others. We are bringing back ancient knowledge and it is empowering to connect in with humanity and our ancestors through the simple act of making bread or salting cabbage for kraut.

I believe so strongly in keeping these recipes simple and accessible so you feel confident to not only have a go at making some wild, alive foods but also to eat them and experience their amazingness!!!

So that's me, mad fermenter and so so happy you're here! Welcome 😁😁

x Geraldine