Ferment The HEAt
A seasonal CHILe Fermentation Workshop
Satuday, September 19th I 2:00 – 4:00 pm I $100/person
Turning Abundance into Nourishment
Two chilies. Two traditions. One unforgettable afternoon.
Join us for a hands-on fermentation workshop where fire meets culture — literally. We’ll guide you through crafting a fermented hot sauce mash and a seasonal kimchi, exploring the rich, living traditions behind each jar.
The class closes with a tasting experience worth lingering over: vintage Golden State Pickle Works fermented hot sauces, Bay Area citrus chili kosho, and a curated selection of GSPW kimchis.
You’ll leave with two live fermentation projects bubbling away and everything you need to take them across the finish line at home.
TAKE HOME
Leave with more than you came with
+ Two jars of preserved vegetables to finish at home
+ Step-by-step fermentation & pickling guide
+ All recipes made together during the workshop
+ Two bonus ideas for using ferments in everyday meals
+ Confidence to meet any surplus with skill
WHAT YOU’LL MAKE
TWO HANDS-ON PROJECTS
Hot Sauce MAsh
A fermented hot sauce mash is the living foundation behind some of the world’s great hot sauces. Fresh chilies are blended with salt, activating naturally occurring bacteria that transform the mash over days or weeks into something tangy, funky, and deeply complex — flavors no fresh or cooked sauce can replicate.
Seasonal Kimchi
Kimchi is Korea’s iconic fermented vegetable preparation, bold and endlessly adaptable to what’s in season. Salted vegetables are coated in a paste of chili flakes, garlic, and ginger, then left to ferment — developing the characteristic tang and depth that has made kimchi one of the world’s most beloved condiments.
“Preservation isn’t about perfection — it’s about paying attention.”