Fermentation Workshop

In this hands-on workshop, we’ll explore how simple, time-honored preservation methods can transform humble ingredients into rich, complex flavors using very little.

Rather than chasing modern trends or relying on complex substitutes, traditional preservation and fermentation emerged out of resourcefulness and necessity - a way to stretch seasonal produce, avoid waste, and build deep flavor from basic kitchen staples. We’ll break down the practical techniques so you can easily do the same at home.

What we’ll make and cover:

The Magic Lacto-Fermentation Formula: The simple, percentage-based salt math used historically to safely preserve vegetables.

Fermented Hot Sauce: How to layer heat, salt, and natural microbes to create a complex, vibrant hot sauce.

Salt-Preserved Lemons: The art of citrus preservation - using just salt, acid, and time to soften lemons and draw out their intense aromatic oils.

Ginger Bug & Natural Sodas: Building a wild starter culture from fresh ginger to brew simple, naturally fermented drinks using just three ingredients.

You’ll take home your own active jars to ferment on your counter, and a ginger bug