Sauerkraut and Fermented Hot Sauce Workshop x Russos Kitchen

Step into the world of fermentation with Dr Stefan Russo

Under Stefan’s guidance, you’ll create your own sauerkraut and fermented hot sauce to take home. Learn the science, history, and techniques that turn everyday vegetables into flavour-packed staples.

Why ferment?Fermentation transforms simple ingredients into bold, complex flavours while preserving nutrients naturally. Sauerkraut, or ‘sour cabbage’, has been a European staple for centuries, famously helping sailors avoid scurvy. Fermented hot sauce brings chillies to life with depth and tanginess, far beyond what vinegar alone can achieve.

What you will learnThe basics of lacto-fermentation: how lactic acid bacteria turn cabbage and chillies into delicious fermentsHands-on guidance in making classic sauerkraut and fermented hot sauce from scratchTips for flavour experimentation: spices, fruits, and vegetables in your fermentsTroubleshooting common fermentation issues, from kahm yeast to mouldHow temperature, salinity, and time influence taste and texture









From Stefan




"Hey, My name is Stefan Russo of Russo's Kitchen.

My background is in biomedical science, where I am currently a post-doctoral researcher in Cell Biology & Immunology at Queen Mary University of London. My passion has always been cooking and after my doctorate, this passion led me pursue a career in the kitchen where I became chef de partie at the well-known London restaurant, Rochelle Canteen. Beside cooking, fermentation has always been a hobby of mine, a mix of both microbial science, human health and cooking. A hobby that was kickstarted from my time in South Korea where Kimchi was a daily staple. Since then, I have diversified into kombucha, pickles, sauerkraut, kefir, kvass, lactofermentation and sourdough. In these workshops I aim to help people understand how to safely and easily do these things at home and to teach you the benefits these foods can have on you and your daily lives."










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