Fermenting Food on Your Kitchen Counter, October 9, 7:00 - 9:00pm


Fermenting Food on Your Kitchen Counter, October 9, 7:00 - 9:00pm


Learn about the fine art of fermenting food in this hands-on session and take home your own starting ferment!

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Fermenting food is an ancient art. Essentially, fermentation is the transformation of a plant or other food item by various micro-organisms, like bacteria and yeast, and the enzymes that are produced by this process. For this Skill Build workshop, we’ll discuss how fermenting works, what can be fermented and the health benefits of consuming the live cultures created through fermentation. We’ll have several different kinds of ferments prepared for you to try and we’ll send you off with some recipes and resources so you can experiment at home. Finally, we’ll make our own ferment together that you can take home in your own mason jars! Foods you can ferment on your kitchen counter include kimchi, sauerkraut, sour pickles, root veggies, sourdough, fruit, meads, eggs, kombucha, vinegar, yogurt, kefir…and more! The sky’s the limit when it comes to learning about fermenting foods! 

Fermenting vegetables is the ideal way to begin a fermentation practice in your life. It is very easy; it can be enjoyed fairly quickly; it is extremely nutritious and beneficial to health; it is delicious and a satisfying accompaniment to any meal; and it is intrinsically safe. (Sandor Ellix Katz, The Art of Fermentation)

  • minimum 5, maximum 10 participants

  • ages 14 and up

  • includes ferment samples, workshop notes and a 5-recipe card ebook!

  • BRING: a snack of cheese or crackers to share and one, 1-quart glass mason jar

Please note that tickets are non-refundable but the value can be transferred to a future workshop, within the same calendar year, up to one week before the preferred future event. Location provided upon registration.

Samantha Chrysanthou is President of the Cultivate Cochrane Society board and an avid experimenter of all things counter-fermented.