Fermentation of Place

Learn to collaborate with the microbes that make your foods delicious and your health vibrant.

Join world-renowned fermenter, Kirsten K. Shockey in this unique fermentation master class to learn how to ferment confidently and safely in your kitchen. You’ll learn the art and science of this ancient craft by exploring the abundance of Hollyhock during harvest—vegetables, apples, sea vegetables and salt. This workshop will be appropriate for both beginners and experienced fermenters.

The workshop will focus on place, we will be outside in the gardens, harvesting salt from the sea, and making in the kitchen. You will learn through demonstrations, hands-on projects, and plenty of time for discussion and tasting. By the end of this program, you’ll have the skill and confidence to successfully collaborate with the microbes that transform and enliven your food for extraordinary health and flavour in the place that you call home. All levels of fermenters welcome! 

Learning Objectives

• Learn a variety of fermentation techniques to ferment fruit and vegetables
• Understand the microbes that ferment and their interaction with your microbiome
• Understand the role of salt in fermentation and health
• How to evaluate your ferments for safety and doneness
• How to build an intuitive fermentation practice at home

Materials

All equipment and materials will be provided.

Daily Schedule

A detailed schedule will be available at least 2 weeks in advance of the program. View sample schedule here.