Fermentation workshop checklist

A fermentation workshop needs more than recipes and vegetables. You need a clear sign-up process, dietary information, clean workstations and enough scales, funnels and containers for everyone to work without waiting. Plan shopping and preparation around the workshop schedule, then leave time to chill supplies, divide ingredients and give a safety briefing before cutting starts. Use this checklist to work through the preparation in the right order and avoid last-minute kitchen problems.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Send invitations
Register sign-ups
Collect dietary requirements
Reserve venue
Check participant list
Set up workstations
2 people
Print recipes
Make name badges
Do the shopping
2 people
Check fresh produce
2 people
Wash vegetables
2 people
Chill supplies
Divide recipe ingredients
2 people
Clean work surfaces
2 people
Prepare materials
2 people
Fill coolers
2 people

Event

Open room
2 people
Set up tables
3 people
Set up workstations
3 people
Receive participants
2 people
Give the safety briefing
Explain fermentation
Supervise vegetable cutting
4 people
Weigh spice blends
3 people
Fill fermentations
4 people
Label jars
2 people
Taste fermentations
2 people
Moderate the Q&A
Serve snacks
2 people
Serve the hot meal
3 people
Refill drinks
2 people
Clean work tables in between
2 people
See participants off
2 people
Hand out labels and storage tips

Aftercare

Pack leftovers
2 people
Wash dishes
2 people
Clean equipment
2 people
Separate waste
2 people
Clean the room
3 people
Put furniture back
3 people
Dry and store materials
2 people
Return borrowed items
Store leftover food

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Chairsqty 32
Buffet tableqty 2
Waste binsqty 4

Kitchen

Cutting boardsqty 12
Chef's knifeqty 12
Vegetable peelersqty 6
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen scalesqty 6
Funnelsqty 6
Ladlesqty 6
Pliersqty 4

Equipment

Coolersqty 3
Kettlesqty 2
Hot platesqty 2
Pan setsqty 2
Kitchen thermometersqty 4
Extension cordsqty 3

Tableware

Platesqty 36
Bowlsqty 36
Drinking glassesqty 40
Coffee cupsqty 32
Cutlery setsqty 36
Serving plattersqty 8

Decorations

Name card holdersqty 32
Tableclothsqty 8
Chalkboardsqty 4

Lighting

String lightsqty 3

Cleaning

Washing-up bowlsqty 3
Reusable dish towelsqty 12
Scouring spongesqty 6
Bucketsqty 3

Catering

Fermentation jarsqty 32
Fermentation weightsqty 32
Lidsqty 32
Reusable apronsqty 32
Tasting spoonsqty 80
Herb jarsqty 12
Groceries

Tips

Close registration early enough to check the participant list and dietary requirements before shopping. A final review two to three days before the workshop gives you time to adjust ingredient quantities and workstation numbers.
Set up one complete workstation for every small group, including a cutting board, knife, mixing bowl, measuring spoons and kitchen scale. Test the layout before participants arrive so extension cords and hot plates do not create trip hazards.
Prepare fresh produce on the day of the workshop: check it on delivery, wash it, and divide recipe ingredients before opening the room. This prevents a queue at the sinks and keeps the practical session on schedule.
Leave at least 15 minutes for the safety briefing before vegetable cutting begins. Cover knife handling, hot equipment, clean surfaces and what participants should do if a jar or container spills.
Count shared equipment rather than assuming it will be available when needed. If several groups must weigh spice blends or fill fermentations at once, provide enough scales and funnels or schedule those steps in turns.

Frequently asked questions

How far in advance should I plan a fermentation workshop?: Start planning at least two to three weeks ahead. Send invitations, reserve the venue and collect dietary requirements first; confirm the participant list and shopping quantities two to three days before the session.
How many workstations do I need for a fermentation workshop?: Plan one workstation for each small group that will cut and mix ingredients at the same time. Each station should have a work table, cutting board, knife, mixing bowl, measuring tools and access to a kitchen scale.
When should vegetables be washed for a fermentation workshop?: Check and wash the vegetables on the workshop day, after the fresh produce arrives and before ingredients are divided. Doing this a few hours before participants arrive keeps the produce ready without leaving prepared ingredients out overnight.
How long should a fermentation workshop safety briefing take?: Allow at least 15 minutes before practical work starts. Explain knife use, clean work surfaces, hot plates and kettles, safe handling of containers, and the procedure for spills or damaged equipment.

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