I want to let you know about a weeklong class
I am teaching at my urban homestead in San Diego next month.
We have 6 spots total, with one of them being an internship/work-trade opportunity.
Ever wanted to learn to ferment ALL the things? Here is your chance.
It's the second annual(-ish) Winter Fermentation Intensive
February 15-19, 2022
San Diego, California
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 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!
This year, we will feature additional experts teaching you about koji, charcuterie, and high alcohol kombucha!
*And also t,his year we will have one work-trade/internship spot available in the Workshop!
Fermented foods you will learn about:
Sauerkraut, Pickles & Other VegetablesKimchiKoji & Miso (including dashi broth & soup)TempehLegumes (brining, hummus)Kombucha & Jun, kvass & other beveragesCondiments (ketchup, mustard, chutneys, hot sauces)Kefir/Dairy, coco yogurtsFresh-style cheesesCharcuterieSourdough bread
San Diego has a mild, Mediterranean climate, and an all-year growing season.
Click here to apply for a spot!
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!