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Fermentation Education & Products

Community Cultures

Embracing fermented products is an exciting way to explore health, creativity, and our relationship with food. Community Cultures provides in-person educational workshops and seasonal fermented products throughout the Pittsburgh, Pennsylvania region, as well as fermentation consultations and virtual classes. See our Fermentation Workshop Catalogue for an overview of our classes.

Sign up for our Newsletter to learn about upcoming workshops!
Learn about booking a Private Workshop, Event or Consultation!

Fermentation Education & Products

Community Cultures

Embracing fermented products is an exciting way to explore health, creativity, and our relationship with food. Community Cultures provides in-person educational workshops and seasonal fermented products throughout the Pittsburgh, Pennsylvania region, as well as fermentation consultations and virtual classes. See our Fermentation Workshop Catalogue for an overview of our classes.

Sign up for our Newsletter to learn about upcoming workshops! Learn about booking a Private Workshop, Event or Consultation!

Sign up for our Newsletter for updates!

Let's Ferment Together

Upcoming Workshops

Our educational fermentation classes are designed to teach you the history, ingredients and processes for preparing various fermented products. Click on the workshop titles to learn more.

August 2024 Ohio Workshop Tour

Signal Sauna Logo

August 2024 Ohio Workshop Tour

Fermented Beverage Workshops
ON THE ROAD

August 22-27, IN-PERSON

* Click on each workshop below for full event details and registration information *

Noble Creature Wild Ales & Lagers

Thursday, August 22, 2024

Kombucha & Wild Soda Workshop
at Noble Creature Wild Ales & Lagers, Youngstown, OH

6:30 – 8:00pm EST, IN-PERSON EVENT

Friends of Secrest Arboretum

Friday, August 23, 2024

Wild Sodas
at Secrest Arboretum Welcome and Education Center, Wooster, OH

6:30 – 8:30pm EST, IN-PERSON EVENT

Holden Arboretum

Saturday, August 24, 2024

From Kombucha to Wild Fermented Soda
at Holden Arboretum, Reinberger Classroom, Kirtland, OH

1:00 – 3:30pm EST, IN-PERSON EVENT

Franklin Park Conservatory and Botanical Gardens

Monday, August 26, 2024

From Kombucha to Wild Fermented Soda
at Franklin Park Conservatory and Botanical Gardens, AEP Foundation Education Pavillion, Columbus, OH

6:00 – 8:00pm EST, IN-PERSON EVENT

Dawes Arboretum

Tuesday, August 27, 2024

Drinking the Landscape Through Wild-Fermented Sodas
at Dawes Arboretum, Newark, OH

5:00 – 7:00pm EST, IN-PERSON EVENT

* Click on each workshop above for full event details and registration information *

Recent Blog Posts

Our blog articles are meant to provide inspiration, reminders, and educational tips for fermenters of any skill level. Click on a title below to read the full article.

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WORKSHOPS

What We Teach

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Vegetable
Ferments

Learn the basics of making sauerkraut, kimchi and lacto-fermented pickles, as well as chutneys, sauces, and vinegar. These are great introductory topics to the world of fermentation. You will also learn about the cultural and historical significance of these products.

Chopped Vegetable Ferments on a Cutting Board
Chopped Vegetable Ferments on a Cutting Board

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Koji, Miso
& Tempeh

The world of mold-based fermentation is vast and significant in cultures across Asia. These workshops pull from Trevor’s experience working for a commercial miso company and highlight how fermentation can be used to break down indigestible ingredients and create incredible flavors.

::

Fermented
Beverages

Fermented beverages come in many forms and flavors: kombucha, tibicos, wild soda, cider, mead, and country wine. Workshops within these topics instruct on the simple processes and equipment you need to begin fermenting beverages at home from just a few ingredients.

Fizzy Purple Drink

::

Vegetable
Ferments

Learn the basics of making sauerkraut, kimchi and lacto-fermented pickles. These are great introductory topics to the world of fermentation. You will also learn about the cultural and historical significance of these products.

Chopped Vegetable Ferments on a Cutting Board

::

Fermented
Beverages

Fermented beverages come in many forms and flavors: kombucha, tibicos, wild soda, cider, mead, and country wine. Workshops within these topics instruct on the simple processes and equipment you need to begin fermenting beverages at home from just a few ingredients.

Bubbles and Fruit in a Fermenting Beverage

::

Koji, Miso
& Tempeh

The world of mold-based fermentation is vast and significant in cultures across Asia. These workshops pull from Trevor’s experience working for a commercial miso company and highlight how fermentation can be used to break down indigestible ingredients and create incredible flavors.

Black Bean Miso by Community Cultures

Since 2014

About

Community Cultures aims to bring people together and connect them to the wonders of fermentation. Our goal is to make fermentation education accessible for all by emphasizing simple, affordable practices and techniques that don’t require special equipment. By teaching the essential role that microbes play in our lives, we can help you realize the magical potential of our food to transform us and the broader food system.

Wineberry Lavender Ferment

Since 2014

About

Community Cultures aims to bring people together and connect them to the wonders of fermentation. Our goal is to make fermentation education accessible for all by emphasizing simple, affordable practices and techniques that don’t require special equipment. By teaching the essential role that microbes play in our lives, we can help you realize the magical potential of our food to transform us and the broader food system.

Hands-on Fermentation Education with Community Cultures
Wineberry Lavender Ferment
Hands-on Fermentation Education with Community Cultures

Affordable & Accessible Learning

Hands-On Fermentation Series

Embrace the thrilling world of microbes and fermented products through Community Cultures workshops. Educator, Trevor Ring, will guide you through the ways that different cultures can preserve food. Participants will engage in hands-on communal learning by preparing and tasting ferments including fermented vegetables, kombucha, tibicos, wild soda, alcohol, tempe, miso and more.

You will learn about the health benefits, history and background of fermented products, and walk away with jars and cultures to continue fermenting at home. Virtual workshops utilize presentations, handouts, and lecture, as well as guided demos. By the end of your workshop, Trevor will have inspired in you the confidence to bring unique flavors and bubbly excitement to family and friends from your own kitchen.

 

Affordable & Accessible Learning

Hands-On
Fermentation Series

Embrace the thrilling world of microbes and fermented products through Community Cultures workshops. Educator, Trevor Ring, will guide you through the ways that different cultures can preserve food. Participants will engage in hands-on communal learning by preparing and tasting ferments including fermented vegetables, kombucha, tibicos, wild soda, alcohol, tempe, miso and more.

You will learn about the health benefits, history and background of fermented products, and walk away with jars and cultures to continue fermenting at home. Virtual workshops utilize PowerPoint, handouts, and lecture, as well as guided demos. By the end of your workshop, Trevor will have inspired in you the confidence to bring unique flavors and bubbly excitement to family and friends from your own kitchen.

Reserve Your Seat

Sign up for this exciting opportunity to explore health, creativity, and our relationship with food.

Colleagues & Mentors

Testimonials

Sandor Katz Testimonial

Sandor Katz, Fermentation Revivalist & Author (Wild Fermentation and The Art of Fermentation)

Sandor Katz

WILD FERMENTATION and THE ART OF FERMENTATION
Fermentation Revivalist & Author

“I first met Trevor as a student, then as a teaching assistant, and right away he impressed me with his passionate interest in fermentation. But with the passing years, what I find even more impressive is his persistent dedication, over quite a few years now, to continued experimentation and learning, and to sharing what he learns.”

Adam Haritan Testimonial

Adam Haritan

LEARN YOUR LAND
Wild Food Forager & Founder

“For any fermentation-related question that I may have, there’s only one person that I consult:  Trevor Ring.  He has successfully helped me create multiple ferments and has given me the confidence to experiment on my own with all kinds of ingredients and flavors.  Trevor’s skills are unparalleled, and I can honestly say that without his guidance and willingness to share his knowledge, there would be a lot less fermentation in my life!”

Justin Lubecki Testimonial

Justin Lubecki, Culinary/Agricultural Coach & Founder of Ferment Pittsburgh

Justin Lubecki

FERMENT PITTSBURGH
Culinary/Agricultural Coach & Founder

“Trevor has been an essential part of the fermentation community in our region since he arrived a few years ago. He encompasses the passion for bringing together all sorts of people to share food-based moments that I believe fermentation is really about at its core. His kind and accessible approach is nourishing to any level of fermenter from beginner to expert.”

Tess Monks Testimonial

Tess Monks, Botany Hall Kitchen Manager (Phipps Conservatory)

Tess Monks

PHIPPS CONSERVATORY
Botany Hall Kitchen Manager

“Fermentation is such a popular topic these days but can also be really mysterious. Trevor is very thorough in his knowledge on the topic, is a clear communicator and is inspiring as a teacher. Phipps Conservatory has hosted more than 10 fermentation workshops with Trevor, reaching over 100 students and covering a wide variety of topics. Each and every class is well thought out and executed. We’ve been lucky to work with Trevor and look forward for future workshops!”

Oliver H. Pinder Testimonial

Oliver H. Pinder, Baker & Owner of Wild Rise Bakery

Oliver H. Pinder

WILD RISE BAKERY
Baker & Owner

“Trevor embodies the fermentation wisdom, spirit and passion of Sandor Katz and Kirsten Shockey. Single-handedly responsible for our crash-course in fermented foods and subsequent obsession with everything from sourdough to Lacto-fermented hot sauce, he started the fermentation club at Chatham University during our Masters Studies with patience, excitement, and a willingness to learn, prepare and guide by example. In so doing, he inducted many into the wider world of cultured foods one ferment at a time. Like a well-fed starter, he is always bubbling with ideas for cultures community building, a desire to sing the praise song of the SCOBY and inject the kind of wildness and creation into the process that speaks to us as Sourdough slingers. In short, he’s awesome, 100% will recommend.”

Community Cultures Logo without Text

Kind Words

Reviews

“Great instructor – he made the process seem accessible and not too hard.”

“Trevor teaches so well, he makes it so easy to do.”

“Enthusiastic instructor, fun, informative.”

“Friendly, passionate, knowledgeable.”

“Very easy to follow and not overwhelming at all.”

“Interactivity was great. Very organized and beautiful set up.”

“Very clear instruction and lots of other great info on fermentation in general.”

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