Hands-On Education

Introduction to Fermentation through Vegetables

This workshop offers a broad overview of fermentation. While students engage in making their own sauerkraut and kimchi hands-on, they will learn about the potential health benefits of fermented foods. Fermenting your own vegetables is the one of the best gateways to understanding the fermentation process.

*This is a pre-requisite for more advanced workshops.

Sauerkraut & Kimchi

Kraut, Kimchi &
Community Fermentation

Fermentation goes beyond food: it has the power to bring people together, create engaging experiences, and ferment, or transform, broader political, social, and cultural structures. In this workshop we will explore the nutritional aspects, cultural significance, and intuitive process of fermenting vegetables. The classroom setting intends to bring strangers together to learn about ancient ways of preserving food as they build their own kimchi according to their own taste buds and intuition. Participants will walk away with a jar of sauerkraut and kimchi to ferment at home.

Pickling, Preserving & Experimentation

Advanced Vegetable Fermentation

The world of fermented veggies is vast! This workshop focuses on the more in-depth aspects of fermenting vegetables by encouraging lacto-fermentation through salt brines and other methods. Participants will learn about the basic techniques for lacto-fermentation pickling, preserving whole vegetables, and utilizing uncommon vegetables and preservation practices in their ferments.

* Intro to Fermentation required, unless participant is experienced

Kombucha, Kefir, Natural Soda

Introduction to Fermented Beverages

There’s nothing like a bubbly probiotic beverage to quench your thirst and add flavorful microbes to your gut flora. This workshop will give you the basics for fermenting your own non-alcoholic beverages at home, including kombucha, water kefir, ginger beer, and natural soda. Participants will be guided through the process of using starter cultures and wild fermentation through lecture, taste, demonstration, and hands-on experience.

Probiotics and Healing

Using Herbs & Medicinal Plants in Fermentation

* Intro to Fermentation and Intro to Fermented Beverages required, unless participant is experienced *

When medicinal plants are combined with the probiotic and healing potential of ferments, an extraordinary, vibrant product is born. Join this workshop to learn about how to integrate a handful of powerful medicinal plants into beverages and vegetables with live cultures.

Foraging & Wild Fermentation

Fervor for Fermented Fruit

Discover the various ways of preserving your bountiful fruit harvest through fermentation. Learn how to use wild fermentation and starter cultures to make fruit-based soda, wine, vinegar, and other concoctions. In the meantime, start foraging, harvesting, and freezing your favorite seasonal fruits to prepare yourself for a fun, fruity and fizzy frenzy!

This class dives into the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. Learn about the process of fermentation through mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades, and condiments. Walk away with a jar of miso, koji ferment, and Japanese pickles!

Microorganisms are all around us and can assist in making some of the most delectable fermented foods and beverages. In this workshop you will learn about utilizing wild yeast and bacteria to produce your own alcohol at home. You will learn about the culture, from past to present, around wild fermented alcohol and the advantages and disadvantages of this specific production method. With demonstrations and tastings, this experience is meant to be a gateway to the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around wild fermentation.

Nutritional Elixirs and Home Brewing

Fermented Beverage Series

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly, and nutritional elixirs. The products discussed in this series utilize wild fermentation, starter cultures, and the curiosity around home experimentation. The wine and mead course is meant to be a gateway into the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around fermentation using few resources.

Hands-On Education

Intro to Fermentation through Vegetables

This workshop offers a broad overview of fermentation. While students engage in making their own sauerkraut and kimchi hands-on, they will learn about the potential health benefits of fermented foods. Fermenting your own vegetables is the one of the best gateways to understanding the fermentation process.

*This is a pre-requisite for more advanced workshops.

Sauerkraut & Kimchi

Kraut, Kimchi & Community Fermentation

Fermentation goes beyond food: it has the power to bring people together, create engaging experiences, and ferment, or transform, broader political, social, and cultural structures. In this workshop we will explore the nutritional aspects, cultural significance, and intuitive process of fermenting vegetables. The classroom setting intends to bring strangers together to learn about ancient ways of preserving food as they build their own kimchi according to their own taste buds and intuition. Participants will walk away with a jar of sauerkraut and kimchi to ferment at home.

Pickling, Preserving & Experimentation

Advanced Vegetable Fermentation

* Intro to Fermentation required, unless participant is experienced

The world of fermented veggies is vast! This workshop focuses on the more in-depth aspects of fermenting vegetables by encouraging lacto-fermentation through salt brines and other methods. Participants will learn about the basic techniques for lacto-fermentation pickling, preserving whole vegetables, and utilizing uncommon vegetables and preservation practices in their ferments.

Kombucha, Kefir, Natural Soda

Introduction to Fermented Beverages

There’s nothing like a bubbly probiotic beverage to quench your thirst and add flavorful microbes to your gut flora. This workshop will give you the basics for fermenting your own non-alcoholic beverages at home, including kombucha, water kefir, ginger beer, and natural soda. Participants will be guided through the process of using starter cultures and wild fermentation through lecture, taste, demonstration, and hands-on experience.

Probiotics and Healing

Using Herbs & Medicinal Plants in Fermentation

* Intro to Fermentation and Intro to Fermented Beverages required, unless participant is experienced *

When medicinal plants are combined with the probiotic and healing potential of ferments, an extraordinary, vibrant product is born. Join this workshop to learn about how to integrate a handful of powerful medicinal plants into beverages and vegetables with live cultures.

Foraging & Wild Fermentation

Fervor for
Fermented Fruit

Discover the various ways of preserving your bountiful fruit harvest through fermentation. Learn how to use wild fermentation and starter cultures to make fruit-based soda, wine, vinegar, and other concoctions. In the meantime, start foraging, harvesting, and freezing your favorite seasonal fruits to prepare yourself for a fun, fruity and fizzy frenzy!

Traditional Fermentation Techniques

Koji, Miso &
Japanese Pickles

This class dives into the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. Learn about the process of fermentation through mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades, and condiments. Walk away with a jar of miso, koji ferment, and Japanese pickles!

Fermenting Alcohol at Home

Wild Fermented
Country Wine & Mead

** Must be 21+ to attend this class! **

Microorganisms are all around us and can assist in making some of the most delectable fermented foods and beverages. In this workshop you will learn about utilizing wild yeast and bacteria to produce your own alcohol at home. You will learn about the culture, from past to present, around wild fermented alcohol and the advantages and disadvantages of this specific production method. With demonstrations and tastings, this experience is meant to be a gateway to the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around wild fermentation.

Nutritional Elixirs and Home Brewing

Fermented
Beverage Series

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly, and nutritional elixirs. The products discussed in this series utilize wild fermentation, starter cultures, and the curiosity around home experimentation. The wine and mead course is meant to be a gateway into the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around fermentation using few resources.

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Ferment for food justice

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In-Person Workshops

Pittsburgh, Pennsylvania region