Each workshop covers one ferment completely. Kimchi. Sourdough. Seasonal pickles. You leave with a jar you made yourself and the knowledge to do it again at home.
Fermentation is one of the oldest food practices on earth. We bring it into a modern kitchen setting so you can learn the process hands-on, ask questions as you go, and walk out knowing exactly what you made and why it works.
330 W Broadway, San Diego, CA · +1 619-531-5511
Each session focuses on one ferment from start to finish. You learn the science, handle the ingredients, and produce something real.
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Start with napa cabbage and end with a jar of traditionally spiced, lacto-fermented kimchi. You learn salting, paste preparation, and proper packing technique. The session covers fermentation timing and how to store your kimchi once it leaves the workshop.
Wild yeast, flour, water, salt. The sourdough session demystifies starter care, autolyse, and shaping. You handle dough at every stage, understand what fermentation actually does to gluten, and receive a portion of active starter to take home.
This session rotates with the farmers market. Cucumbers in summer, turnips and beets in fall, radishes in spring. You learn brine ratios, spice combinations, and the difference between quick pickling and full fermentation. The vegetables change; the technique stays yours.
Pick the session that interests you most. Each one stands alone, so you can attend just one or work through all three over time.
Every ingredient, tool, jar, and label is waiting for you. You bring curiosity. We bring everything else.
Sessions run in small groups. The instructor walks through each stage, explains the why behind every step, and answers questions as they come up.
You go home with a jar you made, written instructions, and enough understanding to repeat the process in your own kitchen.
Sessions vary in complexity and take-home output. Here is how they compare.
One ferment, fully covered
All three ferments in sequence
Your team, your schedule
Yutuje Doxeme runs fermentation workshops out of San Diego's downtown kitchen space at 330 W Broadway. Sessions stay small so every participant gets hands-on time with the ingredients and direct access to the instructor.
The format came from a simple observation: most people who want to ferment at home get stopped by uncertainty. Not by difficulty. These sessions remove the uncertainty by putting you through the full process once, with guidance, so the second time at home feels familiar.
Browse upcoming sessions and reserve your spot. All supplies are ready when you arrive.
