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Make your own cuke pickles and lacto-fermented daikon

By Alex Lewin

Dive into the world of homemade goodness! Join Alex, author of “Real Food Fermentation,” and “Kombucha, Kefir & Beyond,” at this hand-on workshop as he shows you how to craft this delightful blend of crispness and tanginess! The secret? A classic brine infused with aromatic ingredients.


Yes, you can pickle that!

By Sash Sunday of OlyKraut

Join Sash Sunday, the visionary founder of OlyKraut and recipient of ten Good Food Awards, as she shows you how to implement moisture reduction techniques in fermentation to create superior fermented vegetables. Sash will introduce you to unique methods and give some examples of ways these techniques can be used for flavor building, preservation, and as a food waste strategy. 


Make your own classic sauerkraut

By Sash Sunday of OlyKraut

Embark on a flavorful journey with Sash Sunday as she guides you through the art of crafting your own classic sauerkraut, a timeless culinary delight that encapsulates the essence of traditional fermentation. Join Sash in unlocking the secrets of this age-old preservation technique, where she will delve into the importance of beneficial bacteria in the fermentation process. With her expert insights, Sash will share top tips to ensure your sauerkraut achieves the perfect balance of tanginess and crunch.

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