Fermentation Frenzy Pass


Advance Registration Sold Out

Thursday, Feb. 13, 12:45-6 p.m.
Friday, Feb. 14, 8:30-5:30 p.m.

This one-and-a-half-day event is jam-packed with fun and informative hands-on sessions that take participants on a journey across the fermentation spectrum! Come together with your favorite MOTHER EARTH NEWS FAIR speakers to celebrate the launch of our new sister publication Fermentation.

From bread to beverages and everything in between, learn how fermenting can add that perfect sour or sweet to your creations. Expand your knowledge with workshops covering the do’s and don’ts of fermenting, the health benefits, and the science behind your favorite foods.

Enjoy a wild and rowdy kimchi extravaganza and mouthwatering fermented food tastings. Plus, get hands-on with five interactive breakout sessions: Demystifying Miso with Kirsten and Christopher Shockey; Pita Bread and Sourdough Starters with Victoria Redhed Miller; Simple Salami with Meredith Leigh; Fromage Blanc and Sour Cream with Gianaclis Caldwell; and Homebrewed Beer with Jereme Zimmerman. Space is limited to maximize the experience for all attendees. After the initial session on kimchi, attendees break out into five groups that rotate through each session.

Registration includes the kimchi cook-off and all five breakout sessions. All ingredients, cooking supplies, appliances, lunch on Friday, tastings, classroom instruction, a weekend pass to the MOTHER EARTH NEWS FAIR, and a yearlong subscription to Fermentation are included.