Fermenting the Fruits of Summer Workshop$70.00 Learn to Pickle this Season! Select a date from the drop-down menu. Pickles, peaches, and peppers, oh my! Learn how to make probiotic-rich, gut healthy fermented dishes with the many fruits of summer! Join Austin Durant, founder and Chief Fermentation Officer of Fermenters Club as he takes you into the wild and wide world of fermentation. We will show you how to preserve these fruits of summer (cucumbers, peppers, and peaches) through fermentation. This workshop includes your own take-home mason jar of pickles or chutney, and kombucha tasters. In this 2-hour workshop, you’ll learn all about fermentation and have a brief discussion about the benefits of making and eating fermenting foods. We’ll show you how easy it is to start making fermented foods yourself at home! We’ll demo some simple fermented pickle recipes with cucumbers, peppers, carrots, and more which are loaded with healthy “probiotic” bacteria. We’ll have a variety of fermented foods to sample, such as chutney, hot sauce, and pickles. And, we’ll do it together, with time and space to roll up your sleeves and make your very own batch of cucumber pickles. This workshop is for ages 16+ or 12+years with an adult. All ingredients and materials included. Special Offer | Austin is teaching a Sourdough Bread Hands-On Workshop on Saturday, October 12, 9am – 12pm. Purchase both classes at once and save 10% using code FERMENTFALL! Learn more about that class here! Tell us what you’d like to see! | Austin will be back later this season to share Cultured Dairy, Kombucha, Homemade Sauerkrauts and Miso. What are you hoping to see at Craft Collective this next season. Tell us here! • Military and sibling discounts: Email us for more information. • Scholarships available: Click here for an application. • Homeschoolers: Click here for enrollment details. • If this class is full, click here to be added to the Interest List. • If you would like to be notified of future offerings, join the Interest List to be notified when new dates or spaces are available. Choose a Date Choose an optionSept 14, 12-2pmClear Fermenting the Fruits of Summer Workshop quantity Add to cart Category: Past Classes Tags: cooking, culinary, DIY, fermentation, food prep, handmade, healthy lifestyle, holiday, workshop Description Reviews (0) Description Fermenting the Fruits of Summer Workshop Select a date from the drop-down menu. San Diego Craft Collective, 2590 Truxtun Rd., Studio 106, SD 92106 • 619.273.3235 • make@sandiegocraft.org This workshop will be held indoors, so we suggest: • Dress in layers, so you are comfortable. • Bring water/beverage if you need to be comfortable. • Bring an apron &/or clothes that may get food on them. DIRECTIONS: Located in Liberty Station’s Arts District, you can find our studio at the end of the hallway on the 1st floor of the Dorothea Laub Music & Arts Center (Bldg 176) at the corner of Roosevelt & Truxtun, next to The Lot movie theater. There is plenty of free parking. Parking Lot Q is behind our studio — enter via the driveway off Dewey. Across the street in the Vons parking lot, it is also free. If you can’t find us, call or text 619.273.3235. CLASS SIZE: 10 min. If the minimum is not met, you will receive a full refund or credit toward another class. REFUNDS: No refunds for tardiness or no-shows. For a refund (minus a 5% processing fee), you must cancel 7 days before the start of the class. After 7 days, we cannot offer refunds, as materials and supplies have already been purchased. TRANSFERS: You may transfer your enrollment spot to someone else, but transfers must happen before the workshop begins. Please email us to let us know who’s coming. INTEREST LIST: If a class is full or you would like to be notified of future offerings, join our Interest List to be notified when new dates or spaces are available. ABOUT THE INSTRUCTOR: Austin Durant has been fermenting food for over a dozen years. In 2011 he founded Fermenters Club, whose mission is 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. Austin has taught hundreds of classes on a wide variety of fermented foods and their traditions such as sauerkraut, pickles, kimchi, kombucha, miso, and sourdough bread. Austin has also collaborated with some of the world’s leading researchers of the human gut microbiome at the University of California, San Diego, and has been featured in a research paper. He has been featured in Sunset Magazine, KPBS News, Savor San Diego (KPBS series), the San Diego Union-Tribune, Edible San Diego, Korduroy.tv and many other local publications and blogs. Austin has given presentations at the Wise Traditions Conference in 2022 and 2024. In 2024, he published his first book, Fearless Fermenting. Reviews There are no reviews yet. Be the first to review “Fermenting the Fruits of Summer Workshop”Your email address will not be published. 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