Fermented Pickles Workshop — Hands-On Fermentation Class

Kelsey Bye

Learn to make traditional, probiotic-rich pickles — no vinegar required. Includes hands-on instruction + your own jar to take home.

New Harbor Community Church

<h3>👉<strong><strong> Not sold out. </strong></strong><strong><strong>Get your tickets </strong></strong><a href="https://beniciafermentory.com/product/traditional-fermented-pickles/" title="https://beniciafermentory.com/product/traditional-fermented-pickles/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"><strong><strong>here</strong></strong></a><strong><strong>:</strong></strong> https://beniciafermentory.com/product/traditional-fermented-pickles</h3><p><br></p><h3>Fermented Pickles Workshop — Benicia Fermentory</h3><p>Discover how real pickles are made — using salt, time, and beneficial microbes.</p><p>In this hands-on workshop, you’ll learn the fundamentals of lactic acid fermentation while creating your own batch of crunchy, probiotic-rich pickles to take home.</p><p>No vinegar. No shortcuts. Just traditional fermentation.</p><p><br></p><h3>What You’ll Learn</h3><ul><li>The science behind fermentation (in a way that actually makes sense)</li><li>How to safely ferment vegetables at home</li><li>The exact salt ratios for consistent results</li><li>How to troubleshoot common issues (mold, softness, etc.)</li></ul><h3>What’s Included</h3><ul><li>Hands-on instruction (beginner-friendly)</li><li>Your own jar of fermented pickles to take home</li><li>Step-by-step recipe + guide</li><li>Tips for flavor variations and future batches</li></ul><h3><br></h3><h3>Location</h3><p>Benicia, CA<br>(Hosted at New Harbor Community Church)</p><h3><br></h3><p>👉 <strong><strong>Register </strong></strong><a href="https://beniciafermentory.com/product/traditional-fermented-pickles/" title="https://beniciafermentory.com/product/traditional-fermented-pickles/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"><strong><strong>here</strong></strong></a><strong><strong>:</strong></strong> https://beniciafermentory.com/product/traditional-fermented-pickles</p><p><br></p><h3><strong><strong>About the Instructor</strong></strong></h3><p>Kelsey Bye is a fermentation enthusiast and the founder of Benicia Fermentory. Her passion for traditional food preservation has taken her around the world, where she explored the fiery kimchi of South Korea, the tangy sauerkraut of Germany, the craft of winemaking in Italy, the complex flavors of French cheeses, the rich heritage of Mexican chocolate and tropical tepache, the art of port-making in Portugal, the refreshing ayran of Turkey, the umami depth of miso in Japan, the fermented sugarcane in Cuba’s iconic rum, the tradition of Iberian ham in Spain, and the aromatic fermented spice pastes of Zanzibar in Africa.</p><p>Blending science, food traditions, and hands-on techniques, Kelsey makes fermentation approachable and practical for home fermenters. She is currently finishing her first book, <a href="https://beniciafermentory.com/%F0%9F%93%96-book-grow-ferment-thrive/" title="https://beniciafermentory.com/%F0%9F%93%96-book-grow-ferment-thrive/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"><em><strong><strong>One Jar at a Time: A Practical Fermentation Handbook</strong></strong></em></a>, a beginner-friendly guide built around simple ingredients, clear methods, and the idea that anyone can learn fermentation one jar at a time.</p><p><br></p>

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Fermented Pickles Workshop — Hands-On Fermentation Class

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Fermented Pickles Workshop — Hands-On Fermentation Class

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