Ferment The HEAt
A seasonal CHILe Fermentation Workshop
Saturday, September 19th I 2:00 – 4:00 pm I $100/person
Golden State Pickle Works Production Kitchen
3200 Dutton Ave Ste 217, Santa Rosa, CA 95407
Turning Abundance into Nourishment
Three projects. 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. And because we can’t help ourselves, we’ll be adding a mystery project to the mix — you’ll just have to show up to find out.
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 three preservation projects and everything you need to take them across the finish line at home.
TAKE HOME
Leave with more than you came with
+ Three 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
Three 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.
Mystery Project
Every good workshop deserves a little intrigue. The mystery project is a seasonal preserve we’re keeping under wraps until class day. We’ll give you this much: it involves a chile pepper, it’s something you may not have made before, and we think it’s going to be a new favorite. Show up curious and leave with a jar of it.
“Preservation isn’t about perfection — it’s about paying attention.”