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.

All Courses

View more courses

Our Instructors

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at mereleighfood@gmail.com

Meredith Leigh

Our Instructors

Instructor Bio:

Abdala Faye is a Senegalese mixed media artist based in Atlanta, who learned to make mudcloth in Mali and Burkina Fasoin the 1980s, and has been making it ever since. He regularly incorporates natural pigments, mud, and other natural elements into his work. He has shown and sold his work around the world, as well as been featured in a number of international publications. You can learn more about Abdala at abdalafaye.studio or follow him on Instagram at @abdala.faye Dr. Julia Skinner is the founder an director of Root, Atlanta’s fermentation and food history company. She is also a food writer, who recently completed a book on the history of fermentation. As a visual artist, she regularly works with natural elements in her paintings, drawings, and calligraphy. You can see more of Julia’s art at juliacskinner.com/art, learn more about Root at root-kitchens.com, and follow her on Instagram at @bookishjulia and @rootkitchens

Julia Skinner & Abdala Faye

Our Instructors

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40 acre small-holding over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. The passion around food systems has been with me for over 3 decades and at some point the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and forthcoming Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at kirsten@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

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
  • Pure Carcuterie

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.

Categories

FAQ

  • 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!