Two Full Days | Up to 4 People
The ultimate fermentation experience for home cooks, chefs and food businesses looking to build a complete fermentation system.
Over two highly creative and hands-on days, you'll learn how to transform seasonal ingredients and food waste into a wide range of lacto-fermented and koji-based products while developing a practical framework that can be applied in your home kitchen, restaurant or food business.
This is far more than a collection of recipes. It's an opportunity to understand how fermentation works as a system — allowing you to work confidently with seasonal produce, create unique flavours and significantly reduce waste.
Throughout both days we'll taste a wide range of ferments, experimental products and projects currently in development, providing inspiration, practical knowledge and a deeper understanding of flavour development.
For chefs and food businesses, the experience can be tailored to your menu, ingredients and waste streams, helping identify opportunities for new products and flavour development unique to your business.
This is the closest experience to spending two days working alongside a professional fermenter, building a complete toolkit for creating both lacto-fermented and koji-based products from seasonal ingredients.
All ingredients, recipes, tastings and take-home ferments are included.
Two Full Days | Up to 4 People
The ultimate fermentation experience for home cooks, chefs and food businesses looking to build a complete fermentation system.
Over two highly creative and hands-on days, you'll learn how to transform seasonal ingredients and food waste into a wide range of lacto-fermented and koji-based products while developing a practical framework that can be applied in your home kitchen, restaurant or food business.
This is far more than a collection of recipes. It's an opportunity to understand how fermentation works as a system — allowing you to work confidently with seasonal produce, create unique flavours and significantly reduce waste.
Throughout both days we'll taste a wide range of ferments, experimental products and projects currently in development, providing inspiration, practical knowledge and a deeper understanding of flavour development.
For chefs and food businesses, the experience can be tailored to your menu, ingredients and waste streams, helping identify opportunities for new products and flavour development unique to your business.
This is the closest experience to spending two days working alongside a professional fermenter, building a complete toolkit for creating both lacto-fermented and koji-based products from seasonal ingredients.
All ingredients, recipes, tastings and take-home ferments are included.