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Workshop catalog

Topics we run regularly. Any of these can be requested for a private workshop, a community session, or a partner collaboration. Not seeing what you're after? Ask — we build custom sessions too.

Hands packing miso paste into a glass jarIntro~2 hours

Miso from scratch

Build a jar of miso with soybeans, koji, and salt. We cover the ratios, the why behind each step, and how to age and use it at home.

You leave with

  • A jar of miso to age
  • Recipe card + ratios
  • Tasting of aged misos
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Jar of freshly packed napa kimchiIntro~2 hours

Napa kimchi

Classic napa kimchi, start to finish — salting, paste, packing, and fermentation. A great entry point to lacto-fermentation.

You leave with

  • A jar of kimchi
  • Technique for seasonal variations
  • Notes on fridge vs counter timing
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Jar of amazake beside a small packet of koji sporesIntermediate~2.5 hours

Koji & amazake

An introduction to Aspergillus oryzae — growing koji on rice and using it for amazake, shio koji, and the base of many ferments.

You leave with

  • Fresh koji starter
  • Shio koji or amazake sample
  • A plan for your first home grow
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Fermented vegetable pickles in a glass jar at an Ottawa Culture Club workshopIntro~1.5 hours

Seasonal lacto-pickles

Sour pickles and vegetable ferments using only salt, water, and time. Adaptable to whatever's in season.

You leave with

  • A jar of pickles
  • Brine ratios reference
  • Troubleshooting guide
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Close-up of a freshly baked sourdough loaf with a scored crustIntro~2 hours (plus follow-up)

Sourdough starter & loaf

How to start, feed, and bake with a sourdough culture. Covers the rhythm of a home loaf without making it precious.

You leave with

  • Active starter to take home
  • Bake schedule template
  • A recipe that works in a home oven
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Bottles of flavoured kombucha with a SCOBY in the backgroundIntro~1.5 hours

Kombucha & soda culture

Brew kombucha with a SCOBY, flavour a second ferment, and explore wild sodas. Bottle carbonation explained safely.

You leave with

  • A SCOBY
  • A flavoured bottle
  • Second-ferment guide
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Bottled homemade fermented hot sauce with fresh chilisIntro~1.5 hours

Fermented hot sauce

Lacto-ferment chilis into a complex, shelf-stable hot sauce. Blend, bottle, and label your own.

You leave with

  • A bottled hot sauce
  • Heat/acidity balancing notes
  • Scaling for gifting
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Glass vessel of homemade vinegar with a vinegar motherIntermediate~2 hours

Homemade vinegar

Turn wine, cider, or leftover fruit into living vinegar. We cover the mother, acetic acid fermentation, and how to keep a vinegar crock going at home.

You leave with

  • A starter vinegar with mother
  • Feeding and maintenance guide
  • Flavoured vinegar ideas
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Ottawa Culture Club workshop setup for an introductory fermentation classIntro~2 hours

Fermentation 101

A survey class covering the principles behind lacto-fermentation, koji, yeast, and vinegar. Good for groups new to fermentation.

You leave with

  • A small ferment to take home
  • Framework for reading recipes
  • Curated reading list
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Custom session

Something else in mind?

We've built workshops around everything from hot sauce flights to cheese-adjacent ferments. Tell us the focus and the group, and we'll put together a proposal.

Start a private inquiry

Previously hosted

See what we've run

Collaborations with Knifewear, the Soloway JCC, and others are in the archive.

View past workshops
Workshop Catalog | Ottawa Culture Club