SaurkrautSauerkraut, kimchi, pickled veggies, sourdough bread, and kombucha!

Fermented foods can be mysterious and intimidating. We provide you with the knowledge, skills, and confidence to make your own healthy fermented foods and drinks! This workshop is informative, practical, and fun. Discover how simple the ancient art and science of fermentation actually is and how you can integrate fermented foods into your daily life.

In this workshop we will cover:

  • Benefits of fermenting food.
  • Basic “rules” of fermentation.
  • Step by step fermentation of sauerkraut, kimchi, sourdough bread, and kombucha.
  • Pros and cons of various fermentation vessels (will have some vessels for sale).
  • Common mistakes, how to prevent them, and fixes.
  • Fun facts about fermentation!

Workshops are from 1 pm – 4:30 pm in the east end of Ottawa (near the Rideau Tennis Club), accessible through public transportation. You will receive the address once your register.

Cost: $65. Participants will leave with a small jar of sauerkraut to ferment at home, a kombucha SCOBY, sourdough starter, recipes, and instructions. We also offer online support after the workshop. A variety of fermented food samples will be available to taste. Various fermentation vessels will also be available to purchase.


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-“I learned so much at your workshop. It was worth every penny. I was a total beginner. You explain things clearly, meticulously, and with a sense of humour! You’ve opened up an entire world to me and since taking your workshop I’ve been experimenting with all sorts of fermentation creations.” -Susan

-“I wanted to thank you again for the great workshop. I think the most important part I have learned is that sourdough bread doesn’t need to be complicated. Online I always read about the perfect temperature, bread form, raising time etc. You showed me that I can just use what ever is convenient. I am much more relaxed and flexible in the kitchen now.

Your fermentation workshop was very inspiring and I have lot’s of ideas. I loved that you explained the fermentation process in theory. That made the practical part much easier to understand. The fermented food and fresh homemade sourdough bread you provided during the workshop was delicious. I would recommend everyone to participate in your workshop. It is a great way to eat healthy and save food which is at risk to go bad. Thanks again!” – Carolin, Foodsharing Ottawa

-“I had tried making ferments at home, but something always seemed to go wrong. You really helped me pinpoint my mistakes. You clearly are extremely experienced and knowledgeable about all aspects of fermented foods. Thank you my fermentation guru!” -Pat

-“Since taking your workshop I’ve been eating home-made ferments regularly. I used to be sick on a monthly basis, and took off a tonne of time from work. Since eating fermented foods my health has improved considerably. You literally saved my life.” -Melanie


About your Teacher:

I am a certified Herbalist and soon to be Holistic Nutritionist. My passion for all things food led me down the path of fermentation. I learned how to ferment by going to workshops and through years of experience and experimentation. I’ve made every mistake and have tried a variety of techniques that I am eager to share with you! Most recently, I participated in a fermentation residency program with fermented food guru Sandor Katz (Sandorkraut). I am passionate about giving people the information and skills so they can take control of their health and nutrition – simply and effectively.


Cancellation Policy:

Should you need to cancel your workshop reservation for any reason, you must do so at least 7 days before the day of the workshop to receive a full refund. Any reservations cancelled within 7 days will not be eligible for a refund. To cancel, please contact us.