Slice It - Spice it - Taste it

Fermentation Workshops

Tickets:

$230

Next workshop: Sunday may 24th
10am – 4pm
at the Patch to Plate Living Urban Homestead
Botany, NSW.

People preparing vegetables on a kitchen table with a cutting board, knife, dill, red bell pepper, garlic, and various bowls of chopped ingredients, some with onions and cauliflower.

Tickets
$230

Reconnect with the art of the living kitchen in our Full-Day Fermentation Intensive. This workshop is designed for those who want to slow down and master the rhythmic, hands-on craft of food preservation.

From the satisfying crunch of a salt-rubbed kraut to the gentle fizz of a maturing kombucha, we’ll spend the day exploring the balance of patience, tradition, and taste. It’s an invitation to step away from the grocery aisle and into a more intentional way of eating—one where you’ll learn to work alongside nature to build a pantry full of vibrant, probiotic-rich staples. You’ll leave not just with jars, but with the quiet confidence to keep your home kitchen bubbling all year round.

Get your tickets here
Get your tickets here

Still curious about what’s included? Click here to see the full workshop details.

This workshop is crafted for the curious beginner and the budding fermenter alike.

If you’re just starting out, we’ll demystify the "magic" of the brine, moving you past the fear of food safety and into the joy of a bubbling jar. For those who have already dabbled in a few batches of kraut, we’re here to help you level up—trading guesswork for intuition and fine-tuning your technique.

It’s a day for anyone looking to step away from the grocery aisle and build a more intentional, living pantry

No experience required - just a willingness to roll up your sleeves and give it a go!

A smiling man with a beard and long hair in a bun, wearing a plaid shirt over an orange t-shirt, holding dark soil in his hands outdoors.
Group of people in a commercial kitchen after cooking, smiling and holding jars and food items, with kitchen equipment and glass jars on the counter.
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All workshops are run by me, Mitch! The Founder of Patch to Plate Living, I’m a Sydney-based food grower, fermenter and educator -who is passionate about transforming people’s kitchens with new and old recipes from a time gone by.

Through the workshop, I’ll help you build the skills and confidence to ferment everything and add a bit of flavour to your life.

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Learn more about Mitch
Learn more about Mitch

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What you’ll Learn

  • Self-Brining Techniques

  • Universal Brine Ratios: Gain the "golden rules" for both lacto-fermented and vinegar-based brines, giving you a reliable blueprint for any seasonal produce.

  • Working with Moulds: Learn to identify the difference between "good" surface yeasts and unwelcome guests, and how to safely manage or prevent them.

  • Precision Dehydration: Understand the ideal temperatures and timing to preserve nutrients and intensify flavors through drying, from fruit leathers to fermented powders.

  • The Art of Preservation: Explore a variety of traditional methods to extend your harvest, moving beyond the jar to create a truly resilient pantry.

  • Starters & SCOBY Theory: Dive deep into the biology of mother cultures—learning how to feed, maintain, and troubleshoot your kefir starters for a lifetime of brewing.

A group of people preparing food together at a table, chopping garlic and vegetables, with various kitchen tools and ingredients.
A man in a wide-brimmed hat demonstrates a craft holding a large round object, with three women in masks watching outdoors under a shelter with a metal roof and greenery in background.
Group of people in a commercial kitchen, smiling and holding jars of pickles, with kitchen equipment and glass jars on a stainless steel table.
Group of five people smiling around a black raised garden bed with leafy greens, in an outdoor urban setting, with a large building in the background
A man is giving a gardening demonstration to a group of people outdoors on a cloudy day, with a raised garden bed filled with soil and small plants.
People preparing vegetables in a communal kitchen or cooking class, with bowls of chopped vegetables, jars of preserved goods, and cutting boards on the table.
A group of people gathered outdoors in a garden, listening to a man speaking. The garden has plants growing in tires used as planters, with some small plants and flowers. The background features a green hedge and a greenhouse on the right.
A group of 11 people standing indoors, holding jars filled with pickles, smiling at the camera.
Group of people planting flowers and gardening in a large pot in a community garden.
A group of people gathered outdoors around a person teaching a gardening class, with raised garden beds and green trees in the background.
Group of people celebrating with jars of pickled vegetables in an indoor setting.