Fermenting with the Sea with Zayaan Khan and Veld & Sea - 17 October

Saturday 17 October

10am - 3pm

A day immersed in the ocean: harvesting seawater, making salt, exploring fermentation, tasting, cooking and learning how to bring the sea into your pantry.

Join us for a hands-on exploration of seawater as the original brine and one of our most ancient pantry ingredients.

We’ll explore where salt comes from, why we are all sea creatures, how to responsibly harvest from the ocean, and the many ways seawater can be used in food and drink. The focus of the workshop is fermentation exploring the relationship between salt, seawater, time and microorganisms, with plenty of tasting and hands-on making along the way.

WHAT TO EXPECT:

We’ll begin with introductions and a conversation about the ocean as the original brine: how salt came to be, our deep biological relationship with the sea, and the role that salt and seawater have played in preserving and transforming food. From there, we’ll head into the practicalities of harvesting. We’ll discuss relevant laws and permits, tides and times of the month, sustainable harvesting practices, and how to identify suitable and harvestable areas.

Back in the kitchen, we’ll explore how to harvest, process and prepare seawater for consumption, including a live demonstration of making salt from the sea. The bulk of the workshop will focus on fermentation. We’ll taste a selection of fermented foods and explore flavour, time, technique and application before getting hands-on and making our own group fermentation using seawater as our brine.

We’ll then sit down together for a shared lunch showcasing the many ways seawater can be delicious. Expect fermented foods alongside fresh preparations made using seawater as an ingredient, demonstrating its ability to bring depth, balance and umami to food. Together we’ll explore seawater not just as something we harvest from the ocean, but as a living ingredient - a way of preserving, seasoning, fermenting and creating flavour.

WHAT'S INCLUDED:

• Seawater harvesting and sustainability education
• Seawater processing and preparation
• Demonstration: making salt from seawater
• Fermentation education and tasting
• Hands-on group fermentation
• Shared fermented and seawater-inspired lunch
• Recipes and practical notes to take home

COST:

R950 per person

2 x WOC scholarship tickets are available for this event, please email [email protected] for details.

WHEN: Saturday 17 October 2026

10am - 3pm

VENUE: Veld and Sea HQ, Plateau Rd, Cape Point

REFUND POLICY: 50% cancellation fee. Non-refundable within 72 hours of event. Tickets are non-transferable to other event dates.