Join us at Byron Fermentary for a one-day immersive fermentation experience that brings together tradition, flavour, and zero-waste systems.
Hosted by fermentation chef and educator Katerina Lazareva, founder of Byron Fermentary and All Things Cultured, this workshop introduces her signature closed-loop approach — transforming every part of an ingredient into nourishing ferments with nothing going to waste.
In collaboration with Anastasia Zolotarev, Author of Sour Cherries & Sunflowers, Chef and Food Culture Documenter, this experience blends ancestral Eastern European knowledge with modern, practical techniques you can bring into your everyday cooking.
Throughout the day, you’ll gain hands-on experience creating traditional Slavic ferments, while learning the principles behind lacto-fermentation and how to confidently apply them using seasonal ingredients.
You’ll make:
Red cabbage, beet & apple sauerkraut
Adjika — a vibrant fermented capsicum, chilli & garlic sauce
Lacto-fermented tomatoes
Beet peel kvass — a probiotic drink made from peels
Beyond recipes, you’ll learn how to work with salt and brine, build flavour through fermentation, reduce food waste through simple systems, and incorporate ferments into your daily meals.
This workshop is designed to give you real, practical skills — so you leave not just inspired, but confident to ferment at home.
The experience concludes with a generous shared lunch inspired by Eastern European traditions, featuring a selection of fermented zakusky, eggplant ikra, slow-cooked cabbage and sauerkraut pie with kefir dough, and a chocolate, kefir and buckwheat cake with sour cherries, alongside house-made probiotic kvass.
You’ll leave with your own 3 jars of ferments, printed recipes, and a deeper understanding of how fermentation can transform the way you cook, eat, and reduce waste.
CLASS DETAILS:
📍 Location: The Farm, Byron Bay
📅 Date: June, the 13th
⏰ Time: 9am-2pm
🎟️ Limited spots available! Secure your place today.
Follow us on Instagram: @allthings_cultured
Join us at Byron Fermentary for a one-day immersive fermentation experience that brings together tradition, flavour, and zero-waste systems.
Hosted by fermentation chef and educator Katerina Lazareva, founder of Byron Fermentary and All Things Cultured, this workshop introduces her signature closed-loop approach — transforming every part of an ingredient into nourishing ferments with nothing going to waste.
In collaboration with Anastasia Zolotarev, Author of Sour Cherries & Sunflowers, Chef and Food Culture Documenter, this experience blends ancestral Eastern European knowledge with modern, practical techniques you can bring into your everyday cooking.
Throughout the day, you’ll gain hands-on experience creating traditional Slavic ferments, while learning the principles behind lacto-fermentation and how to confidently apply them using seasonal ingredients.
You’ll make:
Red cabbage, beet & apple sauerkraut
Adjika — a vibrant fermented capsicum, chilli & garlic sauce
Lacto-fermented tomatoes
Beet peel kvass — a probiotic drink made from peels
Beyond recipes, you’ll learn how to work with salt and brine, build flavour through fermentation, reduce food waste through simple systems, and incorporate ferments into your daily meals.
This workshop is designed to give you real, practical skills — so you leave not just inspired, but confident to ferment at home.
The experience concludes with a generous shared lunch inspired by Eastern European traditions, featuring a selection of fermented zakusky, eggplant ikra, slow-cooked cabbage and sauerkraut pie with kefir dough, and a chocolate, kefir and buckwheat cake with sour cherries, alongside house-made probiotic kvass.
You’ll leave with your own 3 jars of ferments, printed recipes, and a deeper understanding of how fermentation can transform the way you cook, eat, and reduce waste.
CLASS DETAILS:
📍 Location: The Farm, Byron Bay
📅 Date: June, the 13th
⏰ Time: 9am-2pm
🎟️ Limited spots available! Secure your place today.
Follow us on Instagram: @allthings_cultured