How to Make: Sauerkaut, Kimchi, Pickles - a workshop in home fermentation
Paperless Ticket information
Our events are usually paperless - you'll receive information by email.
Your name on our list with the number of tickets you purchase will be on a list that we check upon guests arrival. So we are not mailing tickets, and you only need to bring yourself and your guest if you booked for more than one.
Some collaborative events might have different rules - this will be in the email you'll receive upon booking.
FAQs & CANCELLATION POLICY
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Master the foundational art of lacto-fermentation
Transform fresh seasonal vegetables into probiotic-rich ferments using ancient preservation techniques. This hands-on workshop covers essential methods behind kimchi, sauerkraut, and wild-brined vegetables - the foundational skills every fermenter needs.
Classic Ferments (January & February):
- Red Kraut | Kimchi | Beet Kvass | Dill Pickles
Latin American Ferments (March):
- Curtido | Pineapple Vinegar | Kimchi | Beet Kvass | Dilly Beans
What You'll Take Home:
- 4-5 jars of fermented vegetables ready to continue fermenting
- Comprehensive vegetable fermentation guide
- A signed copy of Ferment for Good (or Wild Drinks if you already have that).
Upcoming Dates:
- Sunday, January 18 - Goodness Flour, Harcourt
- Sunday, February 15 - Goodness Flour, Harcourt
- Sunday, March 1 - Goodness Flour, Harcourt (Latin American variations)
Investment: $385 per person | Duration: 3 hours (1-4pm)
Limited spots per session
