*APPLICATIONS CLOSED*
Check Back Later to Learn About Next Year’s Program…
Fermentation Immersion
4-month Winter Hands-On Educational Program: Dancing in the World of Microbes
Table of Contents:
What:
Community Cultures invites you to learn about the microbes around and within us, and the traditions that have sustained humanity for thousands of years. Our 2026 Fermentation Immersion is a 56-hour educational program exploring traditional and modern fermentation techniques, food preservation, flavor, and food safety. Through presentations and hands-on learning, participants will learn about fermentation processes found all around the world, from fermented veggies, to miso, and beyond. The curriculum will focus on building a deep relationship with the microscopic world; utilizing all our senses; tuning into seasonality and the local landscape; and exploring tradition, cuisine, and cultural identity. We’ll also discuss metaphorical concepts, such as how fermentation can help reclaim the food system and find resilience during dark times. Expect to join a community, as we share in potluck meals, tap into creativity, and celebrate your fermentation journey throughout the season. Disclaimer: While fermentation can provide myriad potential health benefits, this is not a health & wellness program. That said, forming connections to cultural heritage, the land, and seasonality are fundamental to human health.
When:
4 months, 1 weekend a month, 10 days, 56 hours
Days / Times 2 x Fridays 6 – 9:00pm (3 hours) 4 x Saturdays 10am – 4:00pm (6 hours, lunch break included) 4 x Sundays 10am – 4:00pm (6 hours, lunch break included)
Program Dates January 9 / 10 / 11 February 14 / 15 March 6 / 7 / 8 April 18 / 19
Where:
Kitchen Space at X Factory 6901 Lynn Way, Pittsburgh, PA 15206
We invite out-of-towners to join, however are not able to provide housing or transportation. Classes will be held indoors; as such we will make community guidelines surrounding COVID safety. While there won’t be makeup days or refunds if you have to miss due to illness/emergency, a virtual option will be made available for part of class.
Who & Why:
Trevor Ring is the founder of Community Cultures. He has taught for over a decade at libraries, breweries, community centers and larger institutions such as Phipps, Chatham University, Stanford Continuing Studies, & Unity Environmental University. He has also worked for numerous agricultural, food and fermentation businesses; and produces fermented products for the Bloomfield and Lawrenceville farmer’s markets here in Pittsburgh. Community Cultures aims to make fermentation education accessible to all through affordable workshops and simple techniques. We believe that fermentation can be used to create community and build a more resilient food system. This is not a new concept – this form of food preservation has been practiced and celebrated across the globe, sustaining a diversity of traditions and cultures throughout time. Honoring this, our classes are built around decentering knowledge in favor of collaborating: sharing, listening, learning and exploring with humility. Participants and guest instructors alike are the Community we seek to bring together, from routine partnerships with instructors across the globe, to this immersion program here in Pittsburgh. We are deeply inspired by Sandor Katz and the wonderful network of fermentation educators, product makers, and enthusiasts who have shared their knowledge. Trevor assisted Sandor during a 2-week college intensive course, and attended his Fermentation Residency Program in Tennessee; that is a fundamental inspiration for this immersion. Visit Sandor’s website to learn about his books and events.
You:
This apprenticeship program is great for folks with a serious interest in developing knowledge around food preservation, fermentation or culinary skills. This is ideal for beginner or intermediate fermenters; farmers; herbalists; gardeners; chefs; adventurous home cooks; citizen scientists; and beyond. Participants should arrive with patience, humility, and an open mind/palate as we explore different cultures’ products, processes and flavors. (If you’re an advanced fermenter, check out Sandor Katz’s Ferment Academia 2026 in Portugal!) Disclaimer: Specific actors in the fermentation world have been called out for cultural appropriation, and rightfully so. Fermented products are frequently capitalized upon by wellness industry fads, and often center white Western consumers/instructors. We approach this topic with care, humility and intentionality – as a white instructor navigating the space, we want to credit those who hold this knowledge across the globe and bring guest instructors to teach from their lived experience/heritage. We are guests in the cultures we learn about, as we examine the history of culinary traditions, re-educate ourselves, and inform others to more consciously interact.
Sliding Scale
Community Cultures aims to offer accessible and affordable fermentation education for all. That said, running a program takes significant planning, time and cost. Tuition covers programming design, space rental, instruction, and all materials, ingredients and equipment required for fermentation– in addition to coffee, tea, and the basics for a simple potluck lunch. We ask folks to pay on a sliding scale model, between $830 – $1,200. We operate by a sliding scale model, trusting that people will pay what they can afford, paying higher on the scale if possible. The number of scholarships we can offer (and the possibility for guest instructors) will be directly related to the number of folks who are able to pay higher on the scale. For guidance on choosing a price, we ask you to refer to the green bottle chart below as you reflect on your background, income, resources and privilege(s). A $30 deposit is required to complete your application. Once your application is accepted, we will notify you, and the remainder of your sliding scale fee will be due in full by the first class (January 9). Payment plans are also available, and will begin with early payment starting in December. All deposits and fees will be non-refundable.
Scholarships & Worktrade
We offer limited work-trade & scholarship positions, to help offset the cost of tuition. In resisting the systems and structures of oppression we live under, we prioritize scholarships for folks who identify as Black, indigenous, people of color, trans/non-binary, low-income and/or from a marginalized community. We have 80 hours of worktrade available, in which participants can work to offset partial payment. We will prioritize applicants who can work more/consistent hours (5-10/month).
What You’ll Learn:
Each month we’ll cover a variety of topics under a specific theme. We’ll check in during our off-weeks via a community chat/email, and Trevor will be available to troubleshoot, to follow the development of your ferments. You will need to purchase/borrow Sandor Katz’s The Art of Fermentation; we will provide you with all other resources (from recipes to articles). Please, be sure you can make time to read in preparation for classes; the more time you invest, the better your microbial experience!
Curriculum is up to change based on participant interest, etc. Month 1: veggies & alcoholic beverages Month 2: lightly-fermented beverages & condiments Month 3: koji, miso & tempe Month 4: grains & other ferments Other topics we might touch on:
- Foraging the wild landscape
- Using medicinal herbs in ferments
- Seasonal fermenting
- Demystifying mold
- Unlearning Western perceptions around food and flavor
- Nutrition of your ferments
- DIY Incubators
- See our Fermentation Workshop Catalogue to learn more about our teaching topics.
What you’ll leave with:
- Jars & bottles of ferments every day
- A nourishing lunch, each weekend
- Starter cultures (kombucha mother, water kefir grains, koji spores, etc.)
- Articles and essays to continue your learning
- Guides and recipes to walk you through the process at home
- Trevor’s support in your future fermentation endeavors
- The confidence and creativity to safely craft a variety of ferments on your own!
- Connection to a fermentation community, and your local landscape
- New appreciation for those pine needles on your hiking trips
How to Apply: *APPLICATIONS CLOSED. CHECK BACK LATER TO LEARN ABOUT NEXT YEAR’S PROGRAM.
