Winter Fermentation Intensive in San Diego, CA Feb. 15-19, 2022

Hi Permies!
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.

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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 Vegetables

Kimchi

Koji & Miso (including dashi broth & soup)

Tempeh

Legumes (brining, hummus)

Kombucha & Jun, kvass & other beverages

Condiments (ketchup, mustard, chutneys, hot sauces)

Kefir/Dairy, coco yogurts

Fresh-style cheeses

Charcuterie

Sourdough bread

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

Click here to apply for a spot!

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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!

I met Austin at the 2021 PDC and I can confirm he is an awesome guy and he knows a lot about fermented stuff.  And he's a really awesome guy!

I learned so much about fermentation from Austin at the 2021 Permaculture Technology Jamboree. He is an awesome teacher. I wish I could go to this fermentation intensive. I’m confident it will be amazing.

Robin Swindle wrote:I learned so much about fermentation from Austin at the 2021 Permaculture Technology Jamboree. He is an awesome teacher. I wish I could go to this fermentation intensive. I’m confident it will be amazing.

Thanks, Robin! Super fun getting to do the PTJ with you last summer. Sorry you can't make it this year to the intensive. :)

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 a short day trip to Tijuana, where we can shop at a local market and absorb some local culture (REAL street tacos!)

So sad I won’t be around for this class. Met Austin at the PTJ this past July 2021 and learned so much from him. Great guy and so knowledgeable about ferments. He also bakes the most delicious sourdough bread. Yum!! Hope you’re doing well Austin. Will miss seeing your smiling face. :)

This just in! We're offering a $100 cash bounty for each person you refer who registers, attends and completes the 5 day Fermentation Intensive. If you know someone who you think would enjoy fermenting all the things with us in San Diego, please let them know about it, and send 'em our way!

Wow! This sounds fantastic! I met Austin at the 2021 PDC and was blessed with tasting many of his fermented foods, DELICIOUS! Go if you can! Fill your brain and belly with fermented fervor!