Explore with us a variety of fermentation methods and open the gates to limitless culinary explorations. Whether we work with vegetables, legumes, nuts, seeds or grains, we teach how to collaborate with the kingdoms of bacteria and fungi to create delicious fermented sides, keeping your meals vibrant all year-long.

Sauerkraut &

PICKLES

“Fermenting vegetables is the ideal way to begin a fermentation practice in your life. It is very easy; it can be enjoyed fairly quickly; it is extremely nutritious and beneficial to health; it is delicious and a satisfying accompaniment to any meal; and it is intrisically safe.”

– Sandor E. Katz
The Art of Fermentation.

Vegetable lacto-fermentation is a rich, inspiring, worldwide tradition, that dates to at least 160 BC in the Roman written records. It has evolved from a simple, efficient preservation method to a modern-day health food trend.

Whether brined whole or shredded and salted, fermented vegetables can connect us with culinary traditions and become a great addition to our table. Thanks to the beneficial bacteria responsible for the fermentation process, these living foods contain deep and subtle flavours and increased nutritious value.

Get a chance to try out our best vegetable ferments… and learn ways to make some yourself at home!

In this 3-hour beginner workshop, you learn the basics of fermenting with lactic-acid bacteria and discover the specifics of both dry-salting and brining methods. Tips and sharing of experiences are coupled with hands-on practice. Seasoned fermentistas also enjoy this workshop as a refresher, with lots of opportunities for inspiration and troubleshooting.

Participants bring their own knife – everything else is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • use of fermented brine
  • tools + books recommendations
  • handouts + recipes
  • 2 jars to ferment at home!

GARDEN PICKLES

“At one point the leeks were ready to bolt and all of them needed to be harvested at once. The question was, what does one do with so many leeks? Jarring low-acid leeks would require cooking for 45 minutes in a pressure canner. That wouldn’t do. Finally we sliced them, sautéed them in butter, and froze this “soup base” in usable portions. If only we had thought of fermenting them.”

– Kirsten K. Shockey & Christopher Shockey
Fermented Vegetables.

Vegetable lacto-fermentation is a rich, inspiring, worldwide tradition, that dates to at least 160 BC in the Roman written records. It has evolved from a simple, efficient preservation method to a modern-day health food trend.

Brine pickling is an easy way to manage the surplus of garden vegetables throughout the summer and preserve the fall bounty. Thanks to the beneficial bacteria responsible for the fermentation process, these living foods contain deep and subtle flavours and increased nutritious value.

Join us for a fantastic outdoor experience, try uncommon garden pickles… and learn how to make some yourself at home!

In this 3-hour beginner workshop, you learn the basics of fermenting with lactic-acid bacteria and discover the specifics of the brining method. Tips and sharing of experiences are coupled with hands-on practice, including harvesting ingredients directly from our gardens. Seasoned fermentistas also enjoy this workshop as a way to learn about local ingredients, with lots of opportunities for inspiration and troubleshooting.

Participants bring their own knife – everything else is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • use of fermented brine
  • tools + books recommendations
  • handouts + recipes
  • 1 jar to ferment at home!

KIMCHI

“Kimchi probably most famously hit the world media in 2008 during the outbreak of avian flu. There was no recorded case of the flu in Korea, which was attributed to kimchi consumption. This magical “soul food” of Korea often appears on “super food” lists. It is believed the properties of the combination of garlic and pepper, magnified by fermentation, is what gives kimchi its immune-boosting power.”

– Kirsten K. Shockey & Christopher Shockey
Fermented Vegetables.

Proudly celebrated through Korean family traditions and festivals, kimchi is an integral part of Korean food culture. Trying to make an “authentic” kimchi can be daunting, since the variables are infinite and the craft often calls for techniques and ingredients that are not common or readily accessible in North-America.

After exploring the rich world of kimchi, we settled on a vegetarian version that uses some traditional methods and we also propose a simpler kraut-chi recipe.

Come try out our different kinds of kimchis… and discover how to make them yourself at home!

In this 3-hour beginner workshop, you learn everything from kraut-chi to kimchi. We start with the basics of fermenting with lactic-acid bacteria and discover a layering of fermentation processes that involves raw and cooked ingredients. A visual presentation of Korean kimchi culture and how-to demonstrations are coupled with hands-on practice.

Participants bring their own knife – everything else is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • cooking with kimchi
  • tools + books recommendations
  • handouts + recipes
  • 3 jars to ferment at home!

KOMBUCHA

“After all our research, what we think happened is that centuries ago, someone left out a cup of sweetened tea or sweet wine. An insect or two landed in the cup, leaving behind Acetobacter that colonized with some local yeasts and began the very first kombucha ferment”.

– Hannah Crum & Alex LaGory
The Big Book of Kombucha.

Even though the historical records are murky and myths abound, fermentation with mother cultures is at least centuries, if not millennia old. We can enjoy the amazing taste, carbonation and health benefits of kombucha thanks to the hard work of their unique Symbiotic Culture of Bacteria and Yeasts (SCOBY).

Since this culture has been passed down generation to generation, it is a pleasure to connect with tradition by keeping and nurturing a “mother” at home! When using a SCOBY to transform sweet black tea to kombucha, one learns hands-on how these amazing micro-organisms provide delicious effervescent brews bubbling with healthy acids, enzymes and nutrients.

Come find inspiration for flavours and learn everything you need to know to care for this amazing culture!

In this 2 hour workshop, you learn the basics of kombucha brewing, including guidelines for successful second fermentation, during which the fermented liquid is flavored and carbonated. How-to demonstrations and troubleshooting are coupled with hands-on practice.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • tools + books recommendations
  • handouts + recipes
  • 1 bottle of kombucha + a culture to brew at home!

TIBICOS

“The history of water kefir is not well known. According to a combination of research and speculation, its origins most likely point towards Mexico, where in 1899 M. L. Lutz documented its existence in the naturally sugar-saturated water of the Ountia cactus (the prickly pear).”

– Nathan & Emily Pujol
Yemoos Nourishing Cultures.

These mysterious, translucent grains are often referred to as water kefir, tibicos, fruit kefir or bees. The many names and origin stories of this mother culture are a testimony of its ancient use worldwide. We can enjoy the amazing taste, carbonation and health benefits of tibicos thanks to the hard work of their unique Symbiotic Culture of Bacteria and Yeasts (SCOBY).

Since this culture has been passed down generation to generation, it is a pleasure to connect with tradition by keeping and nurturing a “mother” at home! When using tibicos grains to transform sweet water to water kefir, one learns hands-on how these amazing micro-organisms provide delicious effervescent brews bubbling with healthy acids, enzymes and nutrients.

Come find inspiration for flavours and learn everything you need to know to care for this amazing culture!

In this 2 hour workshop, you learn the basics of tibicos brewing, including guidelines for successful second fermentation, during which the fermented liquid is flavored and carbonated. How-to demonstrations and troubleshooting are coupled with hands-on practice.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • tools + books recommendations
  • handouts + recipes
  • 1 bottle of tibicos + a culture to brew at home!

GINGER BEER

“Ginger beer is truly one of the great refreshing beers that exist and I wish some of the microbrews would begin making it commercially. Oddly, it is cooling and deeply thirst quenching in the summer and warming to the body during the cold of winter. “

– Stephen H. Buhner
Sacred and Herbal Healing Beers.

Shining the light on the wealth of worldwide traditions of non-alcoholic fermented drinks is enough to make our modern sugar-laden and industrially-processed sodas blush. Good news is that one can enjoy homemade fizzy beverages by returning to ancient practices of wild yeasts fermentation dating back to 7000 BC.

When creating ginger beer from a ginger bug at home, one learns hands-on how these amazing micro-organisms provide delicious effervescent brews bubbling with healthy acids, enzymes and nutrients.

In this 2 hour workshop, you learn the basics of fermented soda brewing, including building and maintaining wild yeast cultures. We provide instructions for flavouring, inoculation and carbonation techniques. How-to demonstrations and troubleshooting are coupled with hands-on practice.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • tools + books recommendations
  • handouts + recipes
  • 1 bottle of ginger beer + a culture to brew at home!

WILD SODAS

“My big discovery when working on this book was the fact that brewing is really a continuous, linear activity. We like to chop up this creative line into small, discrete segments and impose etiquettes on them: That’s a beer, that’s a wine, or that’s a soda. But the truth is that humans, since the dawn of time, have been brewing boozy concoctions that often transcend regular labels.”

– Pascal Baudar
The Wildcrafting Brewer.

Shining the light on the wealth of worldwide traditions of non-alcoholic fermented drinks is enough to make our modern sugar-laden and industrially-processed sodas blush. Good news is that one can enjoy homemade fizzy beverages by returning to ancient practices of wild yeasts fermentation dating back to 7000 BC.

When harvesting wild sources of yeasts and wild flavouring ingredients to make their beverages, participants learn hands-on how these amazing micro-organisms provide delicious effervescent brews bubbling with healthy acids, enzymes and nutrients.

Join us for a fantastic outdoor experience, try new ways to consume wild plants… and learn how to make some sodas yourself at home!

In this 3 hour workshop, you learn the basics of fermented soda brewing, including building and maintaining wild yeast cultures. We provide instructions for flavouring, inoculation and carbonation techniques. How-to demonstrations and troubleshooting are coupled with hands-on practice, including harvesting ingredients directly from our gardens and the forest.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • tools + books recommendations
  • handouts + recipes
  • 1 bottle of wild soda + a culture to brew at home!

SOURDOUGH

“It is definitely easier and faster to bake bread using a packet of yeast, but it is a more magical experience to make bread by harnessing the power of wild yeasts and bacteria, and the bread itself – in terms of flavor, crumb, storage potential, and nutrient availability – is far superior.”

– Sandor E. Katz
The Art of Fermentation.

Sourdough baking is a practice thousands of years old, dating back at least to ancient Egypt. It’s only two centuries ago that the use of single-strain yeast started to appear. The tradition of using a “sourdough starter” with a mixed community of microorganisms is becoming popular again, and for good reasons.

Bacteria, yeasts and enzymes active in long sourdough fermentation transform complex molecules into simpler forms, rendering them more digestible. Proteins, including gluten, are broken down into peptides and amino acids.

As a result, many people with gluten sensitivities find that sourdough breads cause less or no inflammation. Indeed the widespread consumption of industrially-produced breads and non-fermented wheat products has been linked to the recent rise in wheat allergies.

In this 3-hour workshop, you learn how to build and maintain a sourdough starter, and the principles of baking with this culture. We demonstrate a no-knead bread recipe baked in a cast-iron pot and make a small bun together. Seasoned bakers also enjoy this workshop as a refresher, with lots of opportunities to dive into the theory and ask questions.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • tools + books recommendations
  • handouts + recipes
  • A small bun to bake + a culture to ferment at home!

Dairy-free

CHEESE

“It didn’t take me long to embark on a search for plant-based cheeses that would satisfy my craving. Within a couple of weeks, I tasted every single “vegan” cheese available at local stores, which ended up in a huge disappointment. My quest became an obsession! It seemed that the secret was to use exactly the same techniques for regular and plant-based cheeses. Fermentation was the secret.”

– Pascal Baudar
Wildcrafted Fermentation.

Like many animals, humans around the world have evolved fermenting their proteins, in order to preserve them and increase their digestibility. So it is no surprise that plant-based cheeses (made from seeds that are high in fat and proteins, just like milk), are best fermented.

Industrially-processed patties loaded with gelling agents and starches might have the perfect texture to mimic dairy cheeses, but they will never rival the taste of dairy-free cheeses that are cultured at home.

There are so many different ways to culture nuts, seeds, legumes and their milks to make spreads or hard cheeses that are satisfying, nutritious, flavourful and healthy. Indulge!

In this 3-hour master class, you learn how to make a variety of “fauxmages”, including aged ones, sprinkles, feta-style and our favourite creamy spreads. We provide basic instructions for inoculation, and guidelines to attain satisfying textures, colours and flavours. We use a variety of cultures and propose nut-free or soy-free options. Demonstrations and troubleshooting are the focus of the class.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • troubleshooting
  • tools + books recommendations
  • handouts + recipes
  • A culture selection to start your dairy-free cheesemaking at home!

TEMPEH

“Many people are disturbed by the notion of eating molds. Yet microscopic molds are inevitably present on much of our food, and certain molds have long traditions of use by people who grow them on foods as a means of processing. In the West, the most familiar mold ferments are cheeses, though molded cheeses do not seem to hold universal appeal. In Asia, molds are used much more widely and have greater acceptance.”

– Sandor E. Katz
The Art of Fermentation.

Tempeh is a fermented soybean cake originating from Indonesia, where it is a staple food. Some speculate that the first tempeh was made when the leftover pressings from making tofu were colonized by molds after being wrapped in hibiscus leaves, where Rhizopus Oryzae naturally grows.

Today, most tempeh available on the market worldwide is still made with soybeans – but most  legumes, seeds or grains can be fermented in place of soy. Tempeh is a great way to consume these hard-to digest high-protein foods, with increased nutritious value after transformation by the mold.

To maintain a “tropical-like” habitat for successful mold fermentation can be a bit technical, but once you have the right set-up, it becomes unbelievably simple, easy and rewarding to make your own tempeh at home.

In this 2-hour master class, you learn the principles of inoculation, and tips for creating your best tempeh incubator. Step by step instructions, including tempeh at different stages of mycelium growth help understand the process of mold fermentation, along with a presentation of the culinary uses of different types of molds. Demonstrations and troubleshooting are the focus of the class.

Everything is included.

  • step by step instructions
  • variety of samples
  • health + practical benefits
  • cooking with tempeh
  • troubleshootin
  • tools + books recommendations
  • handouts + recipes
  • a culture to make tempeh at home!

“Fermentation is not obsolete and it is not a fad. It is a fact.

It is an inevitable life force that cultures have harnessed to create alcohol; to generate compelling flavours; to preserve food from times of abundance for times of scarcity; to make otherwise toxic plants safe to eat; to increase nutritional value and make food more easily digestible; to sustain health and heal illness; to restore and diversify our microbiota; to conserve and produce energy; and to regenerate soil fertility.”

– Sandor E. Katz

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