Basics of Vegetable Fermentation Workshop
This course is an opportunity to learn the basic principles of an ancient method of fermenting using the seasonal ingredients found in your environment. Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into a probiotic gut nourishing food. You will learn about types of fermentation, health benefits, ingredients you need to start fermenting at home, salt ratios and more. After the class you will take home your fermented creations to mature.
Light snacks and drinks are included.
Saturday, October, the 26th
10am-2pm
The Farmhouse, at The Farm, Byron Bay
Book at our Shop page
Introduction to koji fermentation. Miso and Shio Koji
This class is a unique opportunity to explore the
fascinating world of ancient Japanese fungus
and its many culinary uses. You'll learn how to
grow your own koji at home from start to finish,
different ways to set up the incubator, health
benefits and multiple applications and
troubleshooting.
In the second part of the class you'll discover
different types of miso, from mild and sweet to
rich and pungent. And with hands-on
experience and expert guidance, you'll be able
to create your own miso and experiment with
different flavors and textures. As well as to
create another umami seasoning called shio koji
Mastering Vegetable Fermentation Workshop
This a class for food enthusiasts who want to expand their knowledge in lacto fermentation and closed loop zero waste food systems. Learn how to creatively transform any seasonal produce into multiple nourishing ferments. This class is also suitable for food professionals, chef, caterers, and anyone with a basic knowledge in fermentation who wants to add fermented foods to the menu, optimise budgets by creating byproducts and reduce waste in the kitchen.
Light snacks and drinks are included.
Book your spot at our Shop page
Basics of Vegetable Fermentation Workshop (4hours), The Farm
This course is an opportunity to learn the basic principles of an ancient method of fermenting using the seasonal ingredients found in your environment. Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into a probiotic gut nourishing food. You will learn about types of fermentation, health benefits, ingredients you need to start fermenting at home, salt ratios and more. After the class you will take home your fermented creations to mature.
October, the 28th
10am-2pm
The Farmhouse, at The Farm
NOTE: This workshop is only suitable for adults over the age of 18.
Forage and Ferment. Bush Food Forage Walk and Fermentation Workshop
Join us for an unforgettable journey into the lush rainforest and the enchanting Australian bush as we delve into the wonders of foraging and fermentation! Immerse yourself in nature's bounty and discover the rich flavors and traditions of indigenous plants. Held on the stunning home of Byron Bushfoods and led by native food expert Rebecca, this will be a day of beauty and learning.
Once we have gathered our bountiful harvest of indigenous produce, it's time to dive into the art of fermentation! Skilled fermentation expert Katerina will guide you through the process of transforming these hand-picked treasures into exquisite meads, tantalizing macadamia cheese, and tangy vinegars. Unleash your creativity and learn the secrets of this ancient culinary technique, harnessing the power of fermentation to create unique flavors that will delight your taste buds.
After our hands-on fermentation session, it's time to savor the fruits of our labor. Gather around as we indulge in a delightful spread of light snacks and refreshing beverages infused with the flavors of our fermented creations. Engage in lively conversations with fellow enthusiasts, swap stories, and revel in the culinary wonders we have unleashed together.
✨ Don't miss this incredible opportunity to connect with nature, embrace indigenous traditions, and explore the captivating world of fermentation. Limited spots available, so secure your place now!
Miso Making. Introduction to Koji Fermentation (5-6 hours), The Farm
This class is a unique opportunity to explore the fascinating world of ancient Japanese fungus and its many culinary uses. You'll learn how to grow your own koji at home from start to finish, different ways to set up the incubator, health benefits and multiple applications and troubleshooting.
In the second part of the class you'll discover different formulas of miso, from mild and sweet to rich and pungent. And with hands-on experience and expert guidance, you'll be able to create your own miso and experiment with different flavors and textures. As well as to create another umami seasoning called shio koji. You will take 2 products to mature at home.
At the end of the class you will have a chance to try some of our koji products served with some light snacks and drinks.
Saturday, 3d of June
9am to 2pm
The Farmhouse, at The Farm, Byron Bay
NOTE: This workshop is only suitable for adults over the age of 18.
Mastering Vegetable Fermentation - Workshop (4-5hrs), The Farm
$250 per person
This is a class for food enthusiasts who want to expand their knowledge in lacto fermentation and closed loop zero waste food systems.
Learn how to creatively transform any seasonal produce into multiple nourishing ferments.
This class is also suitable for food professionals, chefs, caterers, and anyone with a basic knowledge in fermentation who wants to add fermented foods to the menu, optimise budgets by creating byproducts and reduce waste in their kitchen.
Basics of Vegetable Fermentation
This course is an opportunity to learn the basic principles of an ancient method of fermenting using the seasonal ingredients found in your environment.
Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into probiotics.
You will learn about:
Types of fermentation, definitions and history
Health benefits of fermented vegetables
Equipment, safety, ingredients you need to start fermenting at home
3 different types of vegetable fermentation
Salt ratios
Management of your ferments and truoble shooting
Fermenting trimmings and offcuts
You will also learn how to work with the vegetable waste by creating fermented drinks and condiments. After the class you will take home your fermented creations to mature.
You will be offered a degustation of Suria Foods seasonal ferments at the end of the class.
$165 per person
Book through our Shop
www.suriafoods.com.au/shop
Mastering Vegetable Fermentation
Mastering Vegetable Fermentation is the class for food enthusiasts who want to expand their knowledge in lacto fermentation. It is perfect for those who have a basic understanding of fermentation and perhaps already tried to ferment simple ingredients.
You will learn how to:
create gourmet seasonal ferments using the ingredients found in your environment
pair the ingredients according to their sugar, starch content and predict the final texture result
choose seasonal ingrediets that will perfectly ferment
incorporate ingredients that are difficult to ferment, like mushrooms, seaweed and nuts
manage and trouble shoot
create byproducts using the offcuts and trimmings, and you will be given the ideas how to create more fermented products using byproducts
This course is suitable for food professionals, chefs, caterers who want to add fermented elements to their menues and optimise budgets by creating byproducts and reducing waste in their kitchen.
You will be offered a degustation of Suria Foods products at the end of the class.
$150 per person
Book through our Shop
www.suriafoods.com.au/shop
Fermented Condiments and Nut cheeses
Have you ever thought what are your favourite condiments made from? How much hidden sugar we consume by adding even just a bit to our meals.
This course is an opportunity to learn:
the tecniques of making your own healthy probiotic alternatives to sauces, salsas, pestos and dips using lacto fermentation method
how to reduce your kitchen waste and turn second grade ingredients, offcuts and vegetable trimmigs into mouthwatering condiments
benefits of fermenting nuts
how to make nut cheeses
After the course you will take home a jar of the fermented condiment and nut cheese to mature and a complimentary fermented drink from Suria Foods.
You will be offered a degustation of Suria Foods products at the end of the class.
$150 per person
Book through our Shop
www.suriafoods.com.au/shop
Basics of Vegetable Fermentation
This course is an opportunity to learn the basic principles of an ancient method of fermenting using the seasonal ingredients found in your environment.
Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into probiotics.
You will learn about:
Types of fermentation, definitions and history
Health benefits of fermented vegetables
Equipment, safety, ingredients you need to start fermenting at home
3 different types of vegetable fermentation
Salt ratios
Management of your ferments and truoble shooting
Fermenting trimmings and offcuts
You will also learn how to work with the vegetable waste by creating fermented drinks and condiments. After the class you will take home your fermented creations to mature.
You will be offered a degustation of Suria Foods seasonal ferments at the end of the class.
$150 per person
Book through our Shop
www.suriafoods.com.au/shop
Gut Health and the Basics of Vegetable Fermentation
Our special guest, a passionate naturopath with 15 years of experience, speaker and podcaster, Jules Galloway will walk you through the basics of gut health. Will talk about what your unwanted gut symptoms might be telling you. Why the microbiome is so important for our health (both physical and mental). The latest science and naturopathic protocols for gut healing. What type of foods feed a healthy gut. How does fermented food contribute to a healthy gut.
Katerina from Suria Foods will then teach you how to easily ferment seasonal inredients at home.
You will learn about the equipment, safety, salt ratios and seasonal ingredients that ferment easily.
You will make your individual unique recipe using the ingredients from our garden, as well as make a byprodut from the offcuts. You will take home 2 products to mature at home.
You will be offered a degustation of Suria Foods seasonal ferments at the end of the class.
$250 per person
Book through our Shop
www.suriafoods.com.au/shop
Suria Foods Fermentation Workshop October
This course is an opportunity to learn the principles of an ancient method of fermenting that can be applied to any seasonal produce. Scientists have proven that the process of fermenting fruit and vegetables enhances their nutritional content. After the course you will take home a jar of the ferments to mature and some complimentary fermented drinks from Suria Foods.
$120 per person plus booking fees. Book your place here.
Private Fermentation Classes
at The Farm, Byron Bay, Australia
Spend a day—or two—inside Byron Fermentary exploring the art, science and creativity of fermentation.
These private experiences are designed for individuals, couples, chefs, food businesses and curious home fermenters who want hands-on guidance tailored to their goals.
Every session is built around seasonal produce, zero-waste systems and the techniques I use every day as a professional fermenter. We'll harvest ingredients from the garden where possible, work with what's in season, taste a range of ferments and products in development, and create ferments that you can confidently recreate at home or in a professional kitchen.
All experiences are private and designed for groups of up to four people.
Booking & Availability
Because every private fermentation experience is tailored to the participants, seasonal ingredients and available produce, dates are arranged individually.
To enquire, please email me with:
Your preferred month or timeframe
Number of participants
Your fermentation experience level
Any specific interests or goals
Once we've discussed your requirements and confirmed a suitable date, you'll receive a booking confirmation and payment details.
Private experiences are available throughout the year, subject to availability and seasonal produce.
4 Hours | Up to 4 People
A deep dive into the world of vegetable fermentation through seasonal produce, zero-waste preservation and practical fermentation systems.
Spend four hours inside Byron Fermentary learning the techniques, principles and decision-making processes behind successful fermentation. We'll work with seasonal ingredients harvested from the garden and sourced from local growers, creating multiple ferments while exploring how different ingredients behave and transform.
Depending on the season and available produce, we may create:
• Seasonal kimchi or kraut
• By-product condiments created from fermentation offcuts and surplus ingredients, including sauces, seasonings and pestos
• Vegetable kvasses and secondary ferments made from peels, skins, tops and other often-overlooked parts
For groups of up to four people, participants may work on different ingredients and projects, allowing us to explore a wider range of fermentation techniques within a single session.
All ingredients, recipes, tastings and take-home ferments are included.
1.5 Days Across Two Sessions | Up to 4 People
A rare opportunity to learn how to grow koji from scratch and transform it into a range of traditional and innovative ferments.
This experience takes you through every step, giving you the confidence to continue working with koji long after the class has finished.
Session One focuses on preparing and inoculating rice for koji cultivation.
Session Two focuses on transforming your finished koji into a range of ferments.
Together we'll make: traditional miso, shio koji, innovative vegetable miso and no waste garum (no soy sauce)
If you're a chef or food professional, the session can also be tailored to your menu, ingredients and production goals. We'll explore opportunities to transform underutilised ingredients and kitchen by-products into unique products that can add value and distinction to your business.
Throughout the experience we'll taste a wide range of koji-based ferments, experimental projects and products currently in development, providing inspiration for future fermentation projects.
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.
Learn From Home
Can't make it to Byron Bay? The fermentation education continues online through All Things Cultured — Katerina's platform for home fermenters, chefs and curious cooks around the world.
Explore self-paced courses in Vegetable fermentation, koji and mushroom fermentation.
If you want access to a full library of recipes following a weekly ingredient — plus a monthly fermentation video — come join us on Substack.
https://substack.com/@allthingscultured
And for daily inspiration and behind-the-scenes fermentation, you'll find us on Instagram at @allthings_cultured
