Fermentation and Aliveness School
Transform Ordinary into Extraordinary
Our Philosophy
We see fermentation as a quiet kind of magic. It’s the art of taking something ordinary — a raw vegetable, a pot of tea — and transforming it into something alive, complex, and nourishing. With a little time, tender loving care, and a catalyst, raw ingredients become probiotically rich, flavourful, and full of character, all at room temperature — no cooking required. Here transformation doesn’t need force — just patience, presence, and trust in some pretty groovy natural processes. 🧪🌶️✨
Our community is an intrinsic part of our Soul Food, at the heart of our fermentation school — bubbling and alive — much like fermentation itself. We’re connected through an invisible web of happy bacteria, quietly influencing shifts in our heart, mood, and mind. Nurturing our guts nurtures our capacity for joy and connection — from the inside out. Every experience makes science, art and tasting more fun together.
Our Community
Our alumni are a mix of entrepreneurs, creatives and curious minds, of all ages (from 7 to 70+), and a beautiful mix of backgrounds and cultures. Curious about health, food, and how to live a little more deliciously, many come for the kimchi, and stay for the bubbling conversations and connections — carrying the culture they’ve grown back into their kitchens, friendships, and communities.
Our Workshops
Our school sits at the intersection of food, science, and the senses, held together by community. We teach fermentation in a way that’s playful, intuitive, and surprisingly simple — often much easier than you imagine. Through taste, touch, smell, sound, and sight, we invite you to learn with your whole body, bringing you learning that nourishes the soul, heart, and head, and delights your guts! Our experiences are designed to awaken curiosity, confidence, and a sense of wonder — all while bringing people together around the joy of making something alive, and that tastes radically good!
Flagship Fermented Veggies
The likes of the spicy and immunity rich Kimchi, to her European cousin sauerkraut and beyond.
Probiotic Drinks
Kombucha to the lesser-known family of ginger bugs, milk and water kefir, Mexican tepache, effervescent lemonades..
Other Fermented Foods & Fun
Miso and umamification, fermented hot sauces, preserved lemons and garlic, lactose ferments and more…
