Vegetable and Fruit Wild Fermentation

August 5, 2023
9 am to 5 pm


There are many reasons to preserve food. And there are many ways. Fermentation is one of the oldest and one of the best.

Food fermentation entails convincing microbes to change our food in a controlled way. The necessary microbes are often already present on the food and in the air. When you ferment using only ambient microbes, it is called “wild fermentation”.

Fermented foods are generally more nutritious, easier to digest, and more durable than their unfermented counterparts. They are also more interesting, and hopefully more delicious!

Fermenting is a great low-tech homesteading skill. Many kinds of fermenting can be done without electricity or refrigeration. Sharp knives and mason jars are helpful but not necessary. The operation can be as low-tech as you like.

This workshop will explore the history and range of fermented foods, and will have us fermenting hands-on using a variety of vegetables and fruits.

Skills and Techniques:

During this 8-hour workshop with breaks, we will make some or all of the following:
• Fermented whole vegetables (radishes, green beans, cucumber pickles, peppers)
• Fermented cut vegetables (shredded cabbage, sliced turnips)
• Fancy vegetable ferments (kimchi and slaws)
• Fruity ferments (salsas and chutneys)
• Fizzy ferments (ginger starters, kombucha, kefir)
• Buzzy ferments (fruit wines: apple, pineapple)
• Vinegars (the end game)

Materials Fee: $25 Paid at time of workshop. Covers glass jars, vegetables, fruits, spices and miscellaneous items.

Special Tools or Equipment:

• an apron and a dishtowel
• a cutting board and a chef’s knife
• painter’s tape or masking tape and a Sharpie pen
• (optional) copies of Alex Lewin’s books (also available for purchase at the workshop):
• “Real Food Fermentation, Revised and Expanded”
• “Kombucha, Kefir, and Beyond”

Instructors COVID preference: Your instructor reserves the right to require safety requirements depending on the state of the pandemic at the time of the workshop.

Workshop Policies

Please be sure to read our policies before you register for a workshop.

Age Requirements

The minimum age to attend a regularly scheduled workshop is 16 years. We have set this age to ensure a safe, productive, and community-building experience for all of our students. There are no exceptions.

Accessibility & Accommodations

If you have questions about accessibility or would like to request reasonable accommodations, please contact our main office at 603-435-7314.

Student Cancellations

Cancellations must be made at least 30 days prior to the start date of a workshop in order to receive a refund. Registration and material costs will be refunded, minus a non-refundable $25.00 registration fee. A full refund will be made for any amount paid for overnight housing.

Sanborn Mills Farm Cancellations

Each workshop must have a minimum number of students to be held. If Sanborn Mills Farm finds it necessary to cancel a workshop, we will notify students two weeks prior to the scheduled workshop start date. A full refund will be provided to registered students. Refunds for a workshop purchased as a gift will be made to the purchaser only. Sanborn Mills Farm cannot be held responsible for any refunds for travel expenses or for off-site housing expenses incurred as the result of a cancellation of any kind.

Housing & Meals

Please refer to our housing page for more information.


Each workshop has its own safety procedures. Your instructor will review the specific safety requirements at the start of your workshop and throughout your class. Sanborn Mills Farm is a rural setting. If you are allergic to insect bites, please alert your instructor of your allergy and bring an epipen with you. For draft animal workshops or courses requiring time in the woods, be sure to review tick safety procedures from Tick Free NH. We advise students to wear comfortable clothing, comfortable and secure shoes, and consider your personal needs for a day or extended stay.