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The Art of Fermentation
January 6 - January 11
Learn the theory and science behind many of our favorite fermented foods as well as practice how to create them safely and successfully. Fermentation is one of the oldest and most magical ways we’ve learned to preserve, transform, and enrich our food. In this hands-on workshop, you’ll dive deep into the art and science of live-culture fermentation—learning how to turn simple, raw ingredients into health-boosting, flavor-packed staples for your kitchen.
Together, we’ll explore the microbial worlds behind some of our favorite fermented foods. From pickles and kimchi to herbal sodas, country wines, vinegars, and cheeses, you’ll gain both the knowledge and confidence to make them safely and successfully at home. We’ll look closely at the major microbial groups—like lactic acid bacteria, yeasts, and acetic acid bacteria—and learn how to create the ideal environments they need to thrive.
Beyond the fermentation itself, this workshop offers an unforgettable experience in a truly unique setting. You’ll be immersed in the rhythms of Rancho Mastatal—surrounded by lush tropical forest, vibrant gardens, and a community deeply engaged in regenerative living. Enjoy home-cooked meals (many featuring fermented foods), stay in beautiful naturally built accommodations, and connect with others who share your curiosity and passion for food and sustainability.
You’ll leave with tested recipes, your own starter cultures, and the confidence to carry this ancient, transformative practice into your daily life. Most of all, you’ll walk away inspired by the flavors, microbes, and community that make fermentation such a powerful act of nourishment and connection.
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