World Ferment Day celebrates fermentation as one of humanity’s oldest food traditions—a practice rooted in patience, care, and transformation. Paired with the Lunar New Year, this workshop honors the transition into a new cycle, when preserved foods carry us through winter and welcome what comes next.

Across many Asian cultures, fermentation is not just about flavor—it’s about preparation, continuity, and nourishment saved for the future. In this workshop, we’ll work hands-on with salt, time, and seasonal vegetables to create living ferments that continue to change long after you leave.

We’ll cook, taste, and preserve together—learning techniques grounded in tradition while adapting them to the ingredients and rhythms of Northern California. This is an invitation to begin the year with intention, community, and something bubbling quietly at home.

You’ll take home two jars of your own ferments to continue at home, step-by-step instructions for caring for, storing, and finishing your ferments, recipes we made together today, so you can recreate them with confidence, and two additional recipe ideas to experiment with and cook using your finished ferments.

This is a class of renewal, transformation, and preservation across cultures.