February 15-19, 2022
San Diego, California
*The work-trade/internship spot has been filled for this year. But we’re offering a $100 cash bounty for every person you refer who takes and completes the course! See below for details.
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.
San Diego has a mild, Mediterranean climate, and an all-year growing season.
Along the way, we will take several field trips 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!
Winter 2020 Gallery
Fermented foods you will learn about
- Sauerkraut, Pickles & Other Vegetables
- Koji & Miso (including dashi broth & soup)
- Legumes (brining, hummus)
- Kombucha & Jun, kvass & other beverages
- Condiments (ketchup, mustard, chutneys, hot sauces)
- Kefir/Dairy, coco yogurts
- Fresh-style cheeses
- Sourdough bread
Special Guests & Field Trip
In addition to learning all the things fermented, we will have some amazing guest experts lined up and fun trips planned for the week. Namely:
- the head brewer from Babe Kombucha, a local kombucha company will educate us on the basics of making high-alcohol kombucha
- a local chef who runs West Coast Koji, a local koji-making outfit, will give us a talk on the magic of koji
- a local home charcuterie master will bring some of his amazing creations and talk to us about fermenting sausages and meat
And we will take trips to a farmers market (year round here!), and a short day trip to Tijuana, where we can shop at a local market and absorb some local culture (REAL street tacos!)
- Held in and around San Diego, California
- Class size: Limited to 8 students; you must apply and be accepted.
- Book your own accommodations (or let us give you some tips on local Airbnb’s)
- Early Bird (paid in full before 1/22/22): $1095 per person
- Paid after 1/22/22: $1295 per person
- Fee covers class materials and class-led field trips and meals.
- Coffee, snacks and lunches will be provided.
- Does not cover the cost of transportation, lodging or most meals.
- See Deposit and Refund Policy
- Day 1 (Tuesday): AM/PM; Study with Austin; begin hands-on ferments
- Day 2 (Wednesday): AM: Study; PM: Field trip& volunteer at a regenerative farm; taco tour in Tijuana!
- Day 3 (Thursday): AM/PM; Study with Austin; begin hands-on ferments; field trip to local farmers market to select ingredients for fermentation
- Day 4 (Friday): AM/PM; Study with Austin; begin hands-on ferments; PM: Special chakra & cacao ceremony with local chocolatier
- Day 5 (Saturday): AM: Wind up at noon; say goodbye
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 150 hands-on workshops across the United States on numerous fermented food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, as well as seasonal specialties.
Austin has lived in San Diego for 20 years and knows the ins and outs of the food scene there. He will use his (sometimes secret) knowledge to curate a once-in-a-lifetime experience for Retreat attendees!
- 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).
Hotels and Short term rentals in the neighborhood are plentiful. We have a few friends with rentals in the neighborhood, so if you book early, we may be able to connect you with them to reserve you a spot.
Cash Bounty Offer for Referrals
- For every person you refer, who pays, takes, and completes the course, we will pay you a $100 cash bonus (paid through Venmo or Paypal).
- That person must identify you as the person who referred them and let them know about the Intensive.
- Payments will be made after course completion, on February 25, 2022.