Sublime Magazine introduces ‘the Four Ks: kefir, kimchi, kombucha and kraut’, at London OmVed’s autumnal festival of harvest, preservation an abundance
You’re invited to the fourth annual Fermentation Celebration – a joyful, bubbling day of bold flavours, nourishing traditions and shared discovery, set among the hillside gardens of OmVed.
This year’s theme is the Four Ks: kefir, kimchi, kombucha and kraut – four fermented foods championed for their remarkable benefits to gut health.
In the morning, settle in for rapid-fire talks and Q&As with an expert on each of the four Ks. In the afternoon, the different spaces of our garden come alive with hands-on sessions, where you’ll use all your senses to connect with ingredients from the garden – making your own kefir, kimchi, kombucha or kraut with expert guidance, tasting as you go, and taking home starters and ferments to continue at your own kitchen counter.
Whether you’re just beginning your fermentation journey or already a devoted enthusiast, we look forward to welcoming you for a day of shared learning, meaningful connections and surprising tastes.
Saturday 17 October at OmVed Gardens, 1 Townsend Yard, Highgate, London, N6 5JF
Tickets: The best way to experience the festival is the full-day ticket with lunch – morning talks, afternoon hands-on sessions, and a delicious seasonal vegetarian lunch in between, featuring OmVed-grown produce cooked in the OmVed kitchen, with fermented collaborations from some of the artisans in our market. Select your tickets
You can also choose:
• Full day (talks + hands-on sessions)
• Morning only (talks & Q&As)
• Afternoon only (hands-on sessions)
• Lunch can be added to any ticket. Served 1.00–2pm.
Schedule
• 10.00am — Doors & artisans’ market open
• 10.30am–1.00pm — Talks & Q&As: kefir, kimchi, kombucha, kraut
• 1.00–2pm — Seasonal vegetarian lunch
• 2–4pm — Hands-on sessions & take-home starters (BYO Jars)
On the day
• Demystifying Q&As — Hear from fermentation experts and chefs as they share knowledge, stories and insights into this ancient craft.
• Hands-on sessions — Learn by doing, using OmVed garden produce with expert guidance. Some ferments and starters will be available to take home — please bring your own jars!
• Artisans’ market — Browse and taste a vibrant selection of small-batch, handcrafted fermented goods, discover new favourites, take home something special, and meet local makers. Where the Leaves Fall magazine will also be on sale.
• Fermenting enthusiasts’ exchange — Share stories, recipes, starters and ferments with fellow fermenters. Bring along anything you’d like to swap or share!
• OmVed Kitchen — Open throughout the day for teas, coffees and cold drinks.
About The Four Ks
The “Four Ks” of fermentation were popularised by Tim Spector, professor of epidemiology at King’s College London and co-founder of ZOE, as a shorthand for four of the best everyday foods for gut health. The processes themselves are ancient, practised across cultures for centuries, but the grouping has become a handy way in for anyone curious about fermenting at home.
Kefir: a fermented dairy drink with origins in the Caucasus Mountains
Kimchi: Korea’s traditional salted and fermented vegetable dish
Kombucha: a sweetened, gently effervescent fermented tea from East Asia
Kraut: fermented cabbage, best known as sauerkraut
More information and details to follow!
Fermentation Celebration is endorsed by the Fermenters Guild
Explore OmVed’s gardens & spaces
Our hillside garden weaves together meadows, vegetable plots, ponds and orchards into a green village alive with biodiversity. Wander through beautifully reimagined spaces that highlight the connection between food, nature and community — including the new Barn, the Seed Library, the vegetable gardens and the wildflower meadows.
Read more about fermented food in Sublime Magazine
