The mission of Fermenters Club is to improve people’s lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts.
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About the Founder
Austin Durant, founder and Chief Fermentation Officer, has been playing with his food his whole life, and fermenting it for ten years. In 2011, he studied at Sandor Katz’ five-day Fermentation Residency Program in middle Tennessee, where he learned hands-on how to make over a dozen fermented foods. That same year, he founded Fermenters Club in his home town of San Diego to create a way for fermented food enthusiasts to make and share food.
In 2015, he took a leap of faith and quit his day job (as an IT cubicle jockey) to pursue Fermenters Club full time. Today, he writes recipes and shares his fermentation adventures through stories and videos on the website fermentersclub.com. He also teaches hands-on workshops across the United States on numerous fermented food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, as well as seasonal specialties. He curates bi-monthly community meetings and helps foster new communities across the globe. In these communities, newbies and fermenting pros alike meet and geek out about fermented foods. In 2020, he began hosting seasonal intensive retreats at his urban homestead in San Diego, California.
He has taught over 100 fermented food workshops in southern California, across the United States and even in Mexico. In 2015, he produced the first-ever day-long fermentation festivals in two major metropolitan areas– San Diego and Portland (Oregon).
When he isn’t up to his sleeves in brine and veggies, Austin enjoys practicing yoga, regenerative farming, gardening, entrepreneurship, playing food tourist, mycology, earthing, archaeo-anthropology, and searching for the Holy Grail.