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Fermenting for Beginners: Kombucha, Sauerkraut, and Kimchi

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

Part 1: April 14th 12-3pm

Part 2: April 28th 12-3pm

Both sessions are included in the ticket price!

THIS CLASS IS SOLD OUT! Please add your name to the waitlist if you'd like to be notified when tickets become available.

This two-part, six hour workshop is an in-depth introduction into lactic acid fermentation and a fermented non-alcoholic beverage, kombucha. In this fermentation series, participants will start out learning the basics of making your own kombucha, sauerkraut, and kimchi. In part two, we'll revisit our projects from part one, and experiment with adding flavor to our kombucha through secondary fermentation.

At the end of the courses, each participant will leave with their own kombucha, sauerkraut, and kimchi, as well as the confidence and skills to start experimenting on your own.

Each ticket covers the cost of both parts of the workshop.

Fee: $100, 10% discount for Chatham alumni! 

Instructor: Katie Walker

Katie is a California native transplanted in Pittsburgh. Passionate about supporting strong regional food systems for the betterment of producers, processors, eaters, and everyone in between. Her interest in fermentation was sparked while living in Japan 09-11, and has been bubbling ever since, cultivated through workshops with Happy Girl Pickle Co. in San Francisco, CA, studying fermentation while at Chatham University, and years of home fermenting. Currently, Katie's day job is procuring food for the Greater Pittsburgh Community Food Bank. She spends her free time playing in her kitchen, gardening, climbing, and hiking. She holds bachelors degrees in Anthropology and American Studies from California State University, Chico and a Masters of Arts degree in Food Studies from Chatham University.

Earlier Event: April 7
Yeast Bread Baking Basics
Later Event: April 21
Sausage from Start to Finish