Fermentation Weekend

Two days, many cultures

An immersive weekend at The Gathering Place Kitchen learning the living art of fermentation. You'll work across a range of ferments — from everyday kitchen staples you can start this week, to slow multi-week projects that will outlast the weekend.

Fermentation is one of the oldest forms of food preservation. It's also one of the most alive — every batch is different, and the practice rewards patience and attention in equal measure.

Day 1 — Waters & Cultures

• Kombucha: brewing from scratch, maintaining a SCOBY, second fermentation and flavouring
• Water kefir and milk kefir: understanding grain cultures and fermentation cycles
• Sourdough starter: feeding schedules, hydration levels, and baking your first loaf overnight

Day 2 — Vegetables & Grains

• Kimchi and lacto-fermented vegetables: salt ratios, temperature, and reading fermentation stages
• South Indian idli culture: understanding the rice-lentil fermentation that makes idli and dosa so light
• Introduction to miso and tempeh: longer ferments and koji culture

What's included

• Accommodation for one night at The Gathering Place Kitchen
• All meals prepared from our kitchen over the weekend
• A take-home kit with your own starter cultures — SCOBY, sourdough, and kefir grains

Pricing

Pricing to be announced. Register interest for early access and a discounted rate.