Two-hour hands-on sessions covering kimchi, sourdough, kombucha, and seasonal pickles. Every participant leaves with a jar they made themselves.
Each session focuses on a single ferment so you can understand the process completely before moving on. Depth over breadth, every time.
Learn the art of lacto-fermentation through Korea's most celebrated condiment. You'll salt and press napa cabbage, build a vibrant paste, and pack your own jar to take home.
Wild yeast, flour, water, salt. This session walks through feeding a starter, understanding dough structure, and shaping a loaf you can bake at home.
Sweetened tea meets a living SCOBY culture. You'll learn first and second fermentation, flavoring techniques, and leave with a bottled batch ready to carbonate at home.
Brine ratios, spice combinations, and the difference between quick pickling and true fermentation. Seasonal vegetables guide the menu, so every session is a little different.
Sessions are kept intentionally small so every participant gets proper attention and enough counter space to work. You're not watching a demonstration — you're doing the work yourself from the first minute.
All supplies are included in the session fee. No need to source specialty ingredients or equipment beforehand. Just show up ready to learn.
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Pick the ferment that interests you most. Each workshop is self-contained, so you can attend in any order.
Nothing to bring except curiosity. Ingredients, jars, tools, and aprons are all waiting for you.
Work through the full process hands-on. Ask questions freely. The small group size means nobody gets left behind.
Every participant leaves with a jar or batch they prepared. You made it — it's yours to enjoy and share.
From the napa cabbage to the mason jars, from the sourdough starter to the SCOBY, every ingredient and piece of equipment is provided. The session fee covers it all.
Participants often ask what they need to bring. The answer is simple: nothing except comfortable clothing and an appetite for learning.
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