These workshops are built for people who want to actually make something.
No prior cooking experience is required. No special equipment to buy. The sessions work for complete beginners and practiced home cooks in equal measure.
Who attends these workshops?
Sessions attract a genuinely varied group. The common thread is curiosity about where food comes from and how it transforms through fermentation. Beyond that, backgrounds vary widely.
Complete Beginners
People who have never fermented anything and want a guided, low-pressure first experience. The session structure removes guesswork by walking through every step out loud.
Curious Home Cooks
People who cook regularly but have never fermented. They often have strong instincts about flavor and find the microbiology side genuinely interesting once explained in practical terms.
Health-Conscious Eaters
People interested in fermented foods as part of how they eat. The workshops focus on the process rather than health claims, but understanding what you are making tends to deepen how you use it.
Groups and Teams
Private group sessions run on a custom schedule. The format works well for friend groups, family gatherings, and workplace teams looking for something hands-on and collaborative.
A session runs about two hours. Here is what happens inside that time.
Brief orientation
The session opens with a short explanation of the fermentation type. Not a lecture. A quick frame so the hands-on work makes sense as you do it.
Hands-on preparation
You handle the ingredients yourself. The instructor demonstrates first, then everyone works through the same steps. Questions happen in real time.
Packing and labeling
You pack your own jar, label it with the date, and get a written card explaining what to do next at home. The fermentation continues after the session ends.
Open Q and A
The last portion of every session is open for questions. Troubleshooting, storage, ingredient substitutions, what to try next. Nothing is off-topic.
What people ask before their first session.
Do I need any cooking experience?
None at all. Sessions are designed so someone who has never cooked can follow along. If you can chop a vegetable, you have all the physical skill you need. The rest is knowledge, and that is what the session provides.
What do I bring?
Nothing specific. Wear clothes you are comfortable getting a little messy in. All ingredients, equipment, jars, and labels are provided. You may want to bring a bag to carry your jar home at the end.
How large are the sessions?
Sessions are kept small so every participant has direct access to the instructor and enough counter space to work comfortably. Group size varies slightly by session type.
Can I attend more than one session?
Each session is independent, so you can attend any combination. The full series covers all three ferments and includes a seasonal produce calendar and pairing notes not included in single sessions.
Are dietary restrictions accommodated?
Contact us before booking with any dietary concerns. The kimchi session uses fish sauce in the traditional recipe; a vegan version is available on request. The sourdough session uses wheat flour.
Where exactly is the workshop held?
Sessions take place at 330 W Broadway, San Diego, CA. The space is a dedicated kitchen workshop room with full equipment for each participant. Street parking is available nearby.
See what sessions are coming up.
Browse the current schedule and choose the ferment you want to start with.