• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Leigh Tate
  • jordan barton
  • Pearl Sutton
  • Nicole Alderman
stewards:
  • r ranson
  • paul wheaton
  • Greg Martin
master gardeners:
  • Carla Burke
  • John F Dean
  • Jay Angler
gardeners:
  • Nancy Reading
  • Mike Barkley
  • L. Johnson

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

 
Posts: 66
Location: San Diego, USA | Zone 10a | Mediterranean drylands | 10" precip
40
cat urban chicken food preservation cooking bike
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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.

============
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!

    =============
    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!
    winter-intensive-ad-2022.png
    [Thumbnail for winter-intensive-ad-2022.png]
    2020-02-13-13.20.20.jpg
    communal lunches featuring fermented foods
    communal lunches featuring fermented foods
    2020-02-13-14.59.24.jpg
    Lots of hands-on work
    Lots of hands-on work
    2020-02-13-17.12.19.jpg
    Trips to the year-round farmers market
    Trips to the year-round farmers market
    charcuterie-rey.png
    Special Guest: Charcuterie Expert
    Special Guest: Charcuterie Expert
    2020-02-14-09.39.08.jpg
    sourdough bread making
    sourdough bread making
    2020-02-12-12.50.53.jpg
    tempeh and miso making
    tempeh and miso making
    2020-02-17-12.35.27.jpg
    earn all the badges!
    earn all the badges!
    sumei-austin-savor.png
    Austin on an episode of KPBS' Savor San Diego with Su-Mei
    Austin on an episode of KPBS' Savor San Diego with Su-Mei
    pdc2021-graduation.JPG
    Austin's first PDC in July 2021 (I don't normally look that feral) ;)
    Austin's first PDC in July 2021 (I don't normally look that feral) ;)
     
    steward
    Posts: 12170
    Location: Northern WI (zone 4)
    3388
    3
    hunting trees books food preservation solar woodworking
    • Likes 2
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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!
     
    pollinator
    Posts: 91
    Location: North Texas USDA Zone 8a Climate Zone 3A
    71
    2
    kids hugelkultur dog forest garden foraging rabbit books chicken bee
    • Likes 1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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.
     
    Austin Durant
    Posts: 66
    Location: San Diego, USA | Zone 10a | Mediterranean drylands | 10" precip
    40
    cat urban chicken food preservation cooking bike
    • Likes 1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator

    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. :)
     
    Austin Durant
    Posts: 66
    Location: San Diego, USA | Zone 10a | Mediterranean drylands | 10" precip
    40
    cat urban chicken food preservation cooking bike
    • Likes 1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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!)
    charcuterie-rey.png
    Charcuterie master, Rey
    Charcuterie master, Rey
    westcoastkoji.jpg
    Koji master
    Koji master
    travis-babe-brewmaster.jpg
    Local kombucha brewer extraordinaire!
    Local kombucha brewer extraordinaire!
     
    Posts: 17
    Location: San Diego
    7
    homeschooling kids books
    • Likes 1
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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. :)
     
    Austin Durant
    Posts: 66
    Location: San Diego, USA | Zone 10a | Mediterranean drylands | 10" precip
    40
    cat urban chicken food preservation cooking bike
    • Likes 2
    • Mark post as helpful
    • send pies
      Number of slices to send:
      Optional 'thank-you' note:
    • Quote
    • Report post to moderator
    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!





    referral-bonus.png
    Cha-ching!
    Cha-ching!
     
    reply
      Bookmark Topic Watch Topic
    • New Topic