Our fermentation workshops and masterclass courses ran from 2014 to 2016, in Sydney, Melbourne, Brisbane, Hobart and Byron Bay, Australia.

In that time we ran 22 courses and taught over 350 students the art of fermenting.

Exploring two main areas: ‘drinks and tonics’ and ‘vegetables and fruit’, the fermentation workshops combined expert knowledge with hands-on and sometimes messy learning!

Past courses

Fermentation workshop with Sandor Katz

The Art of Fermentation with Sandor Katz

This course was led by celebrated US fermentation expert Sandor Katz, who distilled the complex history of the techniques and flavors of fermentation and dispelled the myths of giving it a go yourself.

Through evening talks, intensive sessions and workshops, Sandor gave attendees the lowdown on all things to do with lacto-fermentation, probiotics and fermented food and drinks. Participants also got to taste a whole range of amazing fermented products.

Fermentation Masterclass: Drinks and Tonics

This course covered the principles of wild fermented drinks using SCOBYs, vegetable infusions and grains. A hands-on course that gave students the knowledge and confidence to go home and get fermenting.

This course was taught by Gillian Kozicki of Cultured Artisans, a seriously fabulous fermenter who first started fermenting in an effort to tackle emerging health concerns some years ago.

Fermentation Masterclass: Vegetables and Fruits

Taught by Gillian Kozicki of Cultured Artisans, these masterclasses were all about the principles of wild fermentation of vegetables.

The masterclass covered techniques for sauerkrauts, hard vegetable ferments, brine pickles, wild fermented fruit chutneys and more. The course focused on seasonal vegetables to give students techniques for preserving abundant crops, and gave them an appreciation of the role that probiotic foods play in a nutritious and delicious diet.

Full Day Fermentation Workshop

Our fermentation workshops involved a full day of hands-on learning in all areas of fermenting, taught by the fabulous Gillian Kozicki of Cultured Artisans to ensure future fermenting success.

All of the most popular ferments were covered, including sauerkraut, brine ferments, dill pickles, milk kefir, tibicos (sometimes called water kefir), rejuvelac, and of course, kombucha!

How you can learn fermenting with us now

We have loads of fermentation articles freely available in our online archive of useful things. We also teach several natural fermentation techniques as part of our Permaculture Living online course.