2025
CLASSES
&
WORKSHOPS
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Sour Cucumber Pickles
with Sandor Katz
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​How to keep fermented pickles crunchy? Cucumbers are among the most challenging of vegetable ferments, because they can easily get mushy. This workshop will delve into techniques for keeping fermented cucumbers crispy and crunchy.
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*Sandor Ellix Katz is a fermentation legend! Click the button to read his full bio. The Bacteria Bazaar probably wouldn't exist without his influence.
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Photo by Jessica Tezak
THE ART OF FERMENTATION
with Sandor Katz
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Join Sandor Katz as he discusses the art of fermentation. This class will be a general overview where Sandor will share the knowledge he has gained over decades of fermenting all over the world!
Asian Style Meat Fermentation
with Sandor Katz
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​Using rice in fermentations of meat and fish is a technique used effectively and safely across Asia. In this workshop, we'll learn why this method is so effective and safe and demonstrate Thai naem, fermented pork ribs. We'll also discuss similar processes from Japan, China, and the Phillippines.
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Learn to Make Your Own Vinegar
with Kirsten Shockey
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Vinegar is a staple that complements dishes in a way not many condiments can. Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and has achieved something akin to cult status among natural health enthusiasts; many people don't realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. Your homemade vinegars introduce you to flavors you didn’t know were possible as a base ingredient moves through the fermentations, leaving you with delicious flavors and essences to enrich your world. In this class, you will not only learn to make apple cider vinegar from scratch but also vinegar from any other base ingredient you desire. You will also have a chance to taste a variety of homemade vinegars and take home a bit of ACV mother to get you started. ​
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*Kirsten is a well known author and teacher, we are lucky to have her at the BB! Check out her website here- ferment.works
Fermenting Vegetables for Preservation, Gut Health, and Out of This World Flavor
with Kirsten Shockey
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You can take vegetables harvested at the peak of their season and preserve them for maximum flavor and nutrition, whether you grow your own or get them from a local farmer. Learn to use one of the safest, easiest, most flavorful, and healthiest techniques known to preserve while keeping all of the nutrients alive (as well as increasing their benefit). Sound too good to be true? Kirsten K. Shockey discusses the health advantages of eating fermented foods and demystifies the process by demonstrating both ancient and ultramodern techniques of preservation (which work for small and large quantities).
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How to make Miso + Intro to Koji
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with Yuko Sasaki​
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First is an introduction to Koji, what it is used for and how it is important in the creation of Miso. Then there is a hands-on Miso making experience. Each person will take a pint jar of Miso-to-be home after the class. There will also be Miso samplings and familiarization with other Koji related products, such as Furu and Mirin. This class has a very limited number of spots!
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*Yuko is from Iwate, Japan. She is passionate about fermentation and regularly holds Japanese and Asian fermentation workshops in Whitefish, Montana.
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Whole Grain Sourdough at Home
with Dan Venturella
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You will learn how to start and maintain your own sourdough culture, and there will be some to handout. Class will go over the concept and practice of baker's percentages which will greatly improve your understanding of recipes and unlock the ability to create your own. We will talk about the benefits of fresh milled organic wholegrain flour. Dan will have three distinct sourdough bread recipes to share, some involving overnight fermentation and also direct ambient fermentation. There will not have enough time to make bread but he will have bread to share and will spend a portion of the hour answering any questions about bread making, milling, and sourdough.
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*Dan is the co-owner of Grist Milling & Bakery in Missoula, MT. He specializes in naturally leavened breads with fresh milled grain. Some of my interests are wood fired ovens, croissant and rye breads.
Kombucha Craft
with Terri & Mike
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Join Terri & Mike Landa, co-founders of Idaho Kombucha Company (IKC), for an introduction to home brewing. You will learn traditional fermentation techniques along with modern applications to perfecting flavor and fizz. Plus, you'll have the chance to sample IKC seasonal flavors and leave with the recipe, kombucha culture and know-how to DIY. Seasoned home brewers welcome, bring your questions!
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*Terri & Mike co-founded Idaho Kombucha Company with the intention of creating kombucha that was equally delicious and healthful. They strive for the perfect balance between sweet and tart with nuanced, certified organic flavors. Terri has been a wellness educator for over 20 years and Mike has been an adjunct professor and mentor to students throughout his career. They teach kombucha classes in Boise and are passionate about sharing their craft.
All the Cream Offers and More: Adventures in Cultured Dairy Fermentation
with Yona Benjamin
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Fermented dairy is one of the most misunderstood (and most delicious) areas of fermented culture. All around the world Fermentation has been used as a preservation technique to transform and elevate easily spoiled milk into delicious and more stable foods such as yoghurt, cheese, cultured butter, and so much more! In this class we will discuss and practice how to safely and easily ferment dairy products at home, as well as how to transform them into delicious specialty treats. We will make cultured butter, and also discuss how the byproducts of this process are an easy and effective ferment starter. After tasting the butter all students will go home with a newly inoculated jar of cream (to make more butter with if you want) and a sample of lactic ferment starter!
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*Yona Benjamin's love of fermented foods began as a small child eating sour pickles on Manhattan's west side. It got turbocharged when he fell in love with kombucha and realized that he was too broke to buy it from the store. He has worked as a cheese maker, winemaker, and cider maker all over these United States, but his career began (and his heart still lives) in the Bitterroot Valley with his farm and fermentation family. He is so excited to bring his passion and knowledge to the Bizarre Bazaar this year.
How To Make Kefir At Home
with Adrienna Peterson
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In this class you will learn how to make your own kefir. Watch a live demonstration on the preparation of 3 types of kefir; dairy milk, nut milk and water. You will also learn about it's health benefits and how it differs from other types of ferments. You'll walk away with the knowledge and confidence to make your own kefir at home.
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*Adrienna is the founder and host of Clean Food Living; a Youtube channel focusing on fermenting education and recipes. She has been fermenting for over a decade and teaching since 2019. Her knowledge includes many types of fermentation such as vegetable, sourdough, vinegar and kefir making. Adrienna and her husband live on a quaint hobby farm in the Bitterroot Valley. cleanfoodliving.net
Korean Style Kimchi Making
with Abigail Cheek
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She will be doing a casual talk about the history of kimchi and fermentation in Korea while demonstrating a condensed process of making a basic Korean style kimchi anyone can make at home. All particpants will get to make their own kimchi to take home!
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*Abbi has been making kimchi for over 25 years with family traditions and recipes handed down from her grandmother. She started the first commercial kimchi company in Texas and have spent a huge part of her life in the fermentation and food preservation business. No longer focusing on her own endeavors, she uses her experience in manufacturing in her work with the WMGC to help other producers grow their local food brands.
Wine and Cider and Mead Oh My! Alcoholic Fermentation at Home
with Yona Benjamin
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In this class we will give a theoretical overview of how to make wines, ciders, and meads at home. We will discuss the underlying science, relevant equipment, and ways to get creative and experimental. No previous experience or knowledge is necessary, only a curious mind and a desire to craft delicious and refreshing beverages you and your friends will love.
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*Yona Benjamin is a trained wine and cider maker currently based in New York State. His wine journey began in a storage room in Victor Montana making meads and fruit wines with only the simple ingredients he could buy, barder, and forage for in Ravalli County. Yona thinks that winemaking is about simple skills, knowledge of process, and most importantly a love for quality ingredients and those we share them with. He looks forward to learning with you all! He is also teaching our dairy class!
Tempeh: Clean & Healthy Fungal Protein
with Dan Dean
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Join Chef Dan for a demonstration on how to make tempeh at home! Learn what tempeh is literally and philosophically, during this class.
*After decades of long stressful hours working as a chef, he has found a new passion making tempeh. He currently owns and operates Bouilla restaurant in Hamilton, but is hoping to transition to the simple life of making and distributing fresh tempeh across the Bitterroot Valley and beyond. He is excited to share with you why he thinks tempeh is so special!
