Everything Provided

Supplies Included

Every ingredient, tool, jar, and reference note is waiting for you at your station. The session fee covers it all, with nothing left for you to source or purchase separately.

Why We Include Everything

No prep work required.

Sourcing specialty fermentation ingredients can be a barrier for people just starting out. Finding gochugaru, a live SCOBY, or a mature sourdough starter requires extra effort and often a trip to a specialty store. We handle all of that so participants can focus entirely on learning.

Every item at your station has been selected and measured before you arrive. That preparation means the two hours are spent learning, not shopping or measuring.

Spread of fermentation supplies including vegetables, jars, spices, and measuring tools on a clean white surface
By Workshop

What's at your station

Each workshop has its own set of ingredients and equipment. Here's a breakdown of what's included in each session.

Ingredients

  • Napa cabbage (pre-cut and weighed)
  • Kosher salt
  • Gochugaru (Korean chili flakes)
  • Garlic (fresh, peeled)
  • Fresh ginger
  • Fish sauce or soy sauce (vegan option available)
  • Green onions
  • Daikon radish

Equipment

  • Large mixing bowl
  • Rubber gloves
  • Cutting board and knife
  • Grater or food processor
  • Wide-mouth quart mason jar with lid
  • Jar weight or zip-lock bag for pressing
  • Apron

Take-Home

  • Your finished jar of kimchi
  • Printed fermentation timeline guide
  • Storage and serving notes

Ingredients

  • Active sourdough starter (mature, ready to use)
  • Bread flour (pre-weighed)
  • Whole wheat flour
  • Filtered water (room temperature)
  • Fine sea salt
  • Rice flour (for dusting)

Equipment

  • Large mixing bowl with lid
  • Bench scraper
  • Banneton proofing basket
  • Lame (bread scoring tool)
  • Kitchen scale
  • Apron

Take-Home

  • Shaped, ready-to-bake loaf in proofing basket
  • Portion of active starter in a jar
  • Baking instructions and timing guide
  • Starter maintenance schedule

Ingredients

  • Live SCOBY with starter liquid
  • Black tea (loose leaf)
  • Cane sugar
  • Filtered water
  • Fruit or juice for second fermentation flavoring
  • Fresh ginger (optional add-in)

Equipment

  • Glass brewing vessel
  • Swing-top bottles for second fermentation
  • Fine mesh strainer
  • Thermometer
  • pH strips
  • Funnel
  • Apron

Take-Home

  • Bottled kombucha batch (second fermentation ready)
  • Your own SCOBY in starter liquid
  • Home brewing guide and pH reference

Ingredients

  • Seasonal vegetables (varies by quarter)
  • Non-iodized pickling salt
  • Filtered water
  • Pickling spice blend (pre-assembled)
  • Fresh dill or other seasonal herbs
  • Garlic cloves
  • Black peppercorns
  • Mustard seeds

Equipment

  • Cutting board and knife
  • Kitchen scale
  • Measuring cups and spoons
  • Wide-mouth pint mason jars (two per person)
  • Jar lifter
  • Apron

Take-Home

  • Two jars of finished pickles
  • Brine ratio reference card
  • Seasonal vegetable pairing guide

What to Wear

Aprons are provided, but fermentation can occasionally be messy. Comfortable clothing you don't mind getting a little stained is a sensible choice. Closed-toe shoes are recommended in the workspace.

Allergies and Dietary Needs

Please communicate any food allergies or dietary restrictions when registering. Kimchi can be made vegan using soy sauce in place of fish sauce. Other substitutions are addressed on a case-by-case basis.

Carrying Your Batch Home

Jars are sealed and labeled before you leave. A bag is provided to carry your batch safely. For sourdough, the proofing basket travels well in the bag provided — just keep it upright.