Latest Classes

It's time to ferment something!

We are a collective of food authors and teachers who are fermenting a better food system for land, people, and the microbes on which we depend. Come on in and have a seat at our tables as we invite you into our spaces, share what we know and don't, and make space for an open exchange of ideas and expertise. We believe that bringing fermentation into your life can open up infinite possibilities, and our commitment is to provide accessible courses that share our deepest knowledge, and to give you the confidence, skill, and empowerment to follow your own fermentation journey.

Our Instructors

Instructor Bio:

Alison Kay creates foods that enhance our biome, community and environment, working from her kitchen near Florence, Italy. She’s the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way. You can find her at, on Instagram @ancestral_kitchen or on your podcast app by searching for Ancestral Kitchen Podcast.

Our Instructors

Instructor Bio:

Hannah Ruhamah, “The Kombucha Mamma”, is on a mission to “change the world, one gut at a time” by educating and empowering everyone to ferment food and drink safely at home, just as we have throughout human history. In 2004 she founded Kombucha Kamp, and has been brewing Kombucha and educating others about how easy it is to make this delicious and healthy “longevity elixir” ever since. What began as a love of lip-puckering brew, this enjoyable process has evolved into her passion and lifestyle. From homebrew hobbyist, to educator, to Master Brewer to best-selling, award winning author, to the president and co-founder of Kombucha Brewers International, Hannah has grown her business organically as her experience has deepened. At Kombucha Kamp, we are committed to providing the most accurate and up-to-date information to Kombucha lovers, homebrewers and Kombucha entrepreneurs at any stage in their experience.

Our Instructors

Instructor Bio:

Mara King is a native of Hong Kong, a chef as well as the co-founder and COO of Ozuké, a fermented foods business that distributes throughout the US. She believes that good food is an inherent part of good living and is always looking for ways to put food knowledge into practice. She helped to produce a series of short films on South Western Chinese fermentation practices with Sandor Katz and Mattia Sacco Botto in 2017 and is currently working on a book on Chinese Fermentation as well as the second series of People’s Republic of Fermentation that will focus on Taiwan and China’s Eastern provinces. You can find her most Tuesdays and Friday nights at Blofish Sushi in downtown Boulder serving some of the freshest cuts in Colorado. Mara's website is

Mara Jane King

Our Books

We are authors as well as instructors

  • the Big Book of Cidermaking
  • the Ethical Meat handbook
  • Fermented Vegetables
  • Fiery Ferments
  • Homebrewed Vinegar
  • Miso Temeph Natto and other Tasty Ferments
  • One-Hour Dairy-Free Cheese
  • Pure Charcuterie

What students are saying

“After dog paddling my way through a sea of on-line information about fermenting vegetables, I finally landed on the shore of Shockey expertise. I am a novice in the world of fermentation and your classes (Mastering Vegetable Fermentation and Fermented Hot Sauces) helped me feel more confident about the science and techniques involved in the process. I purchased your book Fermented Vegetables and it is now my go-to resource as I continue practicing my skills, one bite at a time. Thank you for sharing your wealth of knowledge with so many folks and I wish you the very best in your future endeavors.”

Student, Vegetable Fermentation Bundle

Gay D.

“Best guidance tutorial for wild yeast extraction. I have been trying to find the way to safely produce wild yeast at home environment and this course was an eye opener. Presented In a very precise and condensed form as well as fairly entertaining and not boring this course covers all the aspects of collecting and storing wild yeast. Recommended to anyone who wants to extract wild and healthy yeast culture and utilize it in wine, cider and other brewing endeavors. A+”

Student, Flower Power

Maciej K.

“A Perfect Class! The Tempeh course is well designed and perfectly edited to allay any anxieties about the process and builds in critical thinking as part of the education. I rewatched the Incubation video at least 15 times, and used it while doing my first batch of tempeh. The team is incredibly helpful and responsive to queries on any questions you might have. I would recommend this to anyone who loves tempeh, and for those looking to make a change in the way they eat, this is the perfect first step. Looking forward to learning about making miso, drinks and the course I hope they do on bread (one I hope they'll let me help teach (especially the Salt-Rising portion)).”

Student, Mastering Tempeh

Jacob A.

“Inspiring and super fun! I loved this class! I learned new ways to ferment and tried food combinations I had never considered. The videos, written instructions and community board were very helpful. I will be taking more classes here for sure.”

Student, 30-Day Fermentation Challenge

Karen R.


  • Can I go at my own pace?

    Yes! All our courses are self-paced. For most of our courses you will have access for a year or more to complete them.

  • What if I get stuck or need help?

    No worries, courses have discussions where you can post a question on a lesson. In addition, we have a growing community forum to reach out to of other students and our instructors.

  • What makes this school special?

    We are a collaborative of food authors and teachers that believe in the same thing. That we can ferment for a better food system.

  • Will there be more courses coming?

    In 2021 we are going to at least double our courses and our instructors. Contact us and let us know what you would like to see and we will let you know when its coming!