February 17-19, 2024

San Diego, California

Now accepting applications. Apply today!

 

Have you ever wanted to learn to ferment ALL the things? Here is your chance.

Austin Durant, founder and Chief Fermentation Officer of Fermenters Club will share his 13 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 small class, 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 in covered spaces outdoors at a 1.5 acre urban permaculture homestead in Lemon Grove, 10 minutes from downtown San Diego.

San Diego has a mild, Mediterranean climate, and an all-year growing season.

Winter 2020 Gallery

Fermented foods you will learn about and make:

  • Sourdough bread

  • Sauerkraut, Pickles & Other Vegetables

  • Kimchi

  • Koji & Miso

  • Tempeh

  • Legumes (brining, hummus)

  • Kombucha & Jun, kvass & other beverages

  • Condiments (ketchup, mustard, chutneys, hot sauces)

  • Cultured Dairy and fresh-style cheeses

The Setting

Living Joy Homestead is a 1.5 acre, thriving urban homestead based on permaculture principles in beautiful Lemon Grove, a short drive from downtown San Diego.

The Details

  • Three full days of hands-on work and instruction
  • Held in Lemon Grove, California (10 minutes from downtown San Diego)
  • Class size: Limited to 10 students; you must apply and be accepted.
  • Book your own accommodations (or let us give you some tips on local Airbnb’s)

Pricing

  • Fee: $999 (cash, check or Venmo preferred); credit cards too (with additional 3% fee)

  • Fee covers class materials and take-home cultures and ferments
  • Coffee, snacks and lunches will be provided.
  • Does not cover the cost of transportation, lodging or most meals.
  • See Deposit and Refund Policy

About the Instructor

Austin Durant has been fermenting food for ten years. In 2011, he studied at Sandor Katz’ Fermentation Residency Program in middle Tennessee, where he learned how to make over a dozen fermented foods. That same year, he founded Fermenters Club with a mission: 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. He writes recipes and shares his fermentation adventures through stories and videos on his blog (fermentersclub.com).

Austin has taught over 200 hands-on workshops across the United States on numerous fermented food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, as well as seasonal specialties.

Getting Here

  • San Diego International Airport is less than 20 minutes away by car. Ridesharing services are plentiful and cost about $15 each way.
  • Tijuana International Airport is located just across the Mexican border. The retreat is about a 20 minute drive once you cross the border. *Note that border crossing times can be very long depending on the day and time you arrive.
  • John Wayne International Airport (Orange County) is about 1.5 hours by car (depending on traffic).
  • Los Angeles International Airport is 2 to 3 hours away (depending on traffic).

Accommodations

Hotels and Short term rentals in the neighborhood are plentiful. You may also camp on the land (in your own tent or RV) for free during the workshop days. We can also recommend a few local short-term rentals in the neighborhood.