Tabchilli
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Nourishing your food, body & mind by cultivating intense flavors.
One ferment is good. Diversity is better.
Different fermented foods contain different strains, compounds, and benefits. That’s why variety matters.
Think beyond just kimchi, kombucha, or sauerkraut.
A diverse microbiome thrives on diversity in your diet.
Small amounts. Different ferments. Consistently.
Your gut will thank you.
06/06/2026
Fermented foods don’t work the same for everyone - and that’s completely normal.
Your microbiome, habits, and starting point all play a role in how your body responds.
Here’s what actually matters: consistency, variety, real fermented foods, and patience.
Gut health isn’t built overnight. It’s built over time.
What’s been your experience with fermented foods? 👇
15 y.o. trying sauerkraut for the first time.
What’s your favorite sauerkraut combo?
With a hot dog or a burger?
Leave the 🍔 or 🌭 in the comments below 👇
04/06/2026
Fermentation in hot climates is a different game.
A few degrees can change the speed, texture, and flavour of your ferments more than most people realize.
If your vegetables keep turning soft, the problem might not be your recipe – it might be the temperature.
Save this for your next batch, and comment GUT if you’d like to learn fermentation hands-on at Tabchilli.
15 years old is trying ferments for the first time. How old were you when you tried ferments for the first time?
29/05/2026
June is packed. Fermentation season continues.
From kimchi, sauerkraut & hot sauce… to kombucha, sodas, sourdough, kefir, cheese making, and family-friendly Little Fermenters workshops - June is filled with hands-on experiences for every curious mind.
Learn the science behind fermentation, make your own creations from scratch, take them home, and leave with skills you’ll actually use.
New workshop dates are now live.
Limited spots available for each session.
Comment GUT and we’ll send you all the June workshop details.
28/05/2026
Fermentation is not random.
Texture changes based on:
salt
temperature
timing
cutting technique
and the biology inside the jar.
Small adjustments can completely change the final result.
If your ferments keep turning soft, this carousel explains why - and how to keep them crunchy.
Comment GUT if you want to learn fermentation hands-on at Tabchilli workshops.
POV: you’re making memories your kids will actually remember.
Not another screen.
Not another toy.
Real food. Real skills. Real time together.
Join us for Little Fermenters - a hands-on parent + child workshop where you’ll make kimchi, sauerkraut & fermented pickles together at Tabchilli HQ.
Comment LITTLE to join.
Before sourdough becomes bread, it becomes alive.
That’s what this workshop is really about.
Learn the science of fermentation, build your own starter, shape your dough, and understand the biology behind real sourdough from start to finish.
31 May, 16:00
Tabchilli HQ
Comment SOURDOUGH to join.
Most fermentation failures are not random.
They usually happen because of a few beginner mistakes.
One of the biggest ones?
Not using enough salt.
People think salt is just for taste, but in fermentation it controls microbial activity, texture, and safety. Too little salt often leads to soft vegetables, unstable fermentation, and spoilage.
Another common mistake is leaving vegetables exposed to air.
Fermentation works best in an anaerobic environment. If cabbage, cucumbers, or other vegetables sit above the brine, the risk of mold and contamination increases significantly.
And then there’s temperature.
Too hot, and fermentation becomes overly aggressive, sour, and unstable. Too cold, and bacterial activity slows down too much.
Fermentation is alive - which means small environmental changes create completely different results.
The good news?
Once you understand the fundamentals, fermentation becomes much more predictable.
Comment “GUT” if you want to learn real fermentation at our workshops.
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Contact the business
Website
Address
Al Wasl Dar Wasl Mall
Dubai
Opening Hours
| Monday | 18:00 - 22:00 |
| Tuesday | 18:00 - 22:00 |
| Wednesday | 18:00 - 22:00 |
| Thursday | 12:00 - 22:00 |
| Friday | 18:00 - 22:00 |
| Saturday | 16:00 - 22:00 |
| Sunday | 09:30 - 12:00 |
| 17:00 - 22:00 |
