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Discover the ancient art—and modern science—of fermentation in this hands-on, gut-friendly workshop designed for beginners and curious home cooks alike.
In this 2-hour experience, you’ll learn the foundations of lacto-fermentation and the fascinating role that beneficial bacteria and wild yeast from our environment play in transforming simple ingredients into deeply nourishing, flavorful foods.
Fermentation isn’t complicated or intimidating—it’s slow food at its finest. Together, we’ll break down the science in an easy-to-understand way, so you leave feeling confident, empowered, and excited to ferment at home.
The simple science of fermentation: bacteria, yeast, and why your kitchen is already alive
Why fermented foods support gut health, digestion, and nutrient absorption
Tools, ingredients, and tips to ferment safely and successfully at home
Common mistakes (and how to avoid them)
How fermentation improves flavor, texture, and digestibility
You’ll make your own:
Classic fermented cabbage sauerkraut
Seasonal fermented radishes (perfect for February!)
Everything is beginner-friendly, approachable, and designed to be repeated easily in your own kitchen.
Your own fermented creations
A take-home booklet with step-by-step instructions, science made simple, and troubleshooting tips
The confidence to start fermenting vegetables on your own
A deeper appreciation for slow food and the living microbes that nourish us
No prior experience required—just curiosity and a love of good food.
Discover the ancient art—and modern science—of fermentation in this hands-on, gut-friendly workshop designed for beginners and curious home cooks alike.
In this 2-hour experience, you’ll learn the foundations of lacto-fermentation and the fascinating role that beneficial bacteria and wild yeast from our environment play in transforming simple ingredients into deeply nourishing, flavorful foods.
Fermentation isn’t complicated or intimidating—it’s slow food at its finest. Together, we’ll break down the science in an easy-to-understand way, so you leave feeling confident, empowered, and excited to ferment at home.
The simple science of fermentation: bacteria, yeast, and why your kitchen is already alive
Why fermented foods support gut health, digestion, and nutrient absorption
Tools, ingredients, and tips to ferment safely and successfully at home
Common mistakes (and how to avoid them)
How fermentation improves flavor, texture, and digestibility
You’ll make your own:
Classic fermented cabbage sauerkraut
Seasonal fermented radishes (perfect for February!)
Everything is beginner-friendly, approachable, and designed to be repeated easily in your own kitchen.
Your own fermented creations
A take-home booklet with step-by-step instructions, science made simple, and troubleshooting tips
The confidence to start fermenting vegetables on your own
A deeper appreciation for slow food and the living microbes that nourish us
No prior experience required—just curiosity and a love of good food.