Two hours. One ferment. Everything included. Here's exactly what to expect from the moment you register to the moment you leave with your jar.
Each workshop follows a consistent rhythm so you always know where you are in the process.
Participants arrive, get settled, and receive a brief overview of the session. The instructor introduces the ferment of the day, explains what the two hours will cover, and addresses any questions before work begins. Aprons and tools are already set out at each station.
Every ingredient on your station is explained. You'll learn what it does, why it's there, and what happens if you adjust it. This section is where the science of fermentation starts to make sense in practical terms.
The main working phase. Everyone prepares their own batch from start to finish. The instructor circulates, answers questions, and offers guidance as needed. There's no rushing through this portion — it's the core of the experience.
Batches are packed into jars, sealed, and labeled. For ferments that need additional time at home (like sourdough or kombucha), the instructor explains exactly what to do next and how to know when it's ready.
Open question time for anything that came up during the session. Common troubleshooting scenarios are discussed so participants feel confident replicating the process at home. Everyone leaves with written reference notes.
This session begins with understanding lacto-fermentation: how salt draws water from vegetables, and how beneficial bacteria create the characteristic tang. Participants salt and massage napa cabbage, prepare the gochugaru paste, and combine everything before packing into a jar to begin fermenting at room temperature.
Wild yeast is the star of this session. Participants receive an active starter and learn how to maintain it long-term. The session covers autolyse, stretch-and-fold technique, shaping, and scoring. Each participant takes home a shaped, ready-to-bake loaf along with a portion of active starter.
Participants learn how a SCOBY (symbiotic culture of bacteria and yeast) transforms sweetened tea into a lightly acidic, effervescent beverage. The session covers first fermentation, the role of pH, and second fermentation for carbonation. Each participant leaves with a bottled batch and their own SCOBY to start brewing at home.
This session rotates with the season, using whatever vegetables are at their peak. Participants learn to calculate brine ratios by weight, build spice profiles, and understand the difference between quick-pickled and lacto-fermented vegetables. The menu changes quarterly to reflect what's available locally.
None at all. Sessions are designed for complete beginners. The instructor explains every step in plain language without assuming prior knowledge.
Nothing except yourself and comfortable clothing. All ingredients, equipment, jars, and reference materials are provided as part of the session.
Each session is entirely self-contained, so you can attend workshops in any order. Many participants work through all four over a few months.
Groups are kept small to ensure every participant has adequate workspace and attention. Contact us for current group size details.
All workshops take place at our Denver location: 1560 N Broadway #1350, Denver, CO. Detailed directions are provided upon registration.
Please mention any dietary restrictions or allergies when registering. We do our best to accommodate common needs and will communicate clearly about any limitations.