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Winter Fermentation Intensive Retreat [San Diego, CA]
Tuesday, February 11 - Saturday, February 15
Ever wanted to learn to ferment ALL the things? Here is your chance.
For the first time, Austin Durant, founder and Chief Fermentation Officer of Fermenters Club will share his ten years of fermentation experience with you. He will take you in-depth on fermentation— what it is, how it benefits us, and how to ferment most major styles of foods.
This is a hands-on, immersive experience. You will come away from the experience knowing about most major categories of food fermentation, from vegetables, to legumes (beans), to dairy and other non-alcoholic beverages. Most of the workshop will take place at Austin’s urban homestead in San Diego, complete with gardens and dedicated Fermentarium.
Along the way, we will take several field trip to explore the food-centric San Diego and Baja California (México) area. We will connect to the earth that sustains us, savor some of the local culture and learn and understand how some local businesses are utilizing fermentation!
Class size: Limited to 8 students; you must apply and be accepted.
Meeting times: 9am to 5pm Tuesday through Thursday; 9am to 8pm Friday; Saturday 9am to 12pm
Book your own accommodations (or let us give you some tips on local Airbnb’s)
Early bird pricing (before 12/31/2019): $895 per person
Price after Jan. 1: $995 per person
Fee covers class materials and class-led field trips and meals. Does not cover the cost of transportation, lodging or most meals.
Some of the Fermented foods we will cover:
Sauerkraut, Pickles & Other Vegetables
Koji & Miso (dashi, soup)
Legumes (brining, hummus)
Kombucha & Jun, kvass & other beverages
Condiments (ketchup, mustard, chutneys, hot sauces)
Kefir/Dairy, coco yogurts