Fermentation workshop checklist

A fermentation workshop needs more preparation than putting jars and vegetables on a table. You need time to process registrations, collect dietary requirements, check every tool, and prepare ingredients for each work table. This checklist takes you from booking the space through registration, preparation, setup, and tasting. Use it to spot the details people often leave until the final hour, such as weighing salt solutions, checking expiry dates, and making sure washed pots are fully dry.

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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
Process registrations
Collect dietary requirements
Reserve workshop space
Update participant list
Compile the ingredients list
Check material inventory
2 people
Order missing supplies
Check the shopping list
Check expiration dates
Do non-perishable shopping
2 people
Confirm participants
Buy fresh ingredients
2 people
Print worksheets and recipes
Wash pots and tools
2 people
Let the Pots Dry
Sort vegetables in advance
2 people
Weigh the salt solutions
2 people
Prepare tasting portions
2 people

Event

Set up work tables
3 people
Set up tables and chairs
3 people
Set out ingredients for each table
3 people
Distribute tools per table
2 people
Set up registration desk
Chill drinks
2 people
Set out safety instructions
Receive participants
2 people
Serve coffee and tea
2 people
Welcome and explain the program
Explain fermentation and food safety
Cut and weigh vegetables
4 people
Mix and massage the sauerkraut
4 people
Mix kimchi
4 people
Fill jars with vegetables
4 people
Seal and label jars
3 people
Explain fermentation at home
Set up tasting
3 people
Serving Fermented Foods
3 people
Refill drinks
2 people
Answer participants' questions
See participants off
2 people

Aftercare

Chill food leftovers
2 people
Sort and dispose of waste
2 people
Wash dishes
3 people
Clean work tables
2 people
Clean the floor and kitchen
2 people
Dry and store materials
2 people
Cool the remaining stock
Return borrowed materials
Send participants the recipes

What to bring

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

Furniture

Work tablesqty 8
Chairsqty 36
Registration desk
Waste binsqty 4

Tableware

Tasting platesqty 40
Coffee cupsqty 36
Drinking glassesqty 40
Teaspoonsqty 36
Tasting forksqty 40

Kitchen

Glass jarsqty 45
Fermentation weightsqty 45
Jar lidsqty 45
Cutting boardsqty 16
Chef's knivesqty 16
Mixing bowlsqty 16
Measuring cupsqty 8
Measuring spoonsqty 8
Bowlsqty 12
Serving spoonsqty 8
Colandersqty 8
Kitchen scalesqty 8
Funnelsqty 8
Ladlesqty 8
Coolersqty 3

Equipment

Kettlesqty 3
Coffee machinesqty 2
Refrigerators

Decorations

Name badgesqty 36
Table signsqty 8
Recipe cardsqty 36
Jar labelsqty 60
Waterproof markersqty 12

Cleaning

Hand soap dispensersqty 3
Towelsqty 12
Dish brushesqty 4
Cleaning spongesqty 8
Bucketsqty 3
Mopsqty 3
Paper towel rollsqty 8
Disposable glovesqty 200

Catering

Groceries

Tips

Close registrations early enough to update the participant list and collect dietary requirements before shopping. Use the final confirmed number to calculate ingredients, tasting portions, glasses, and seating.
Check the material inventory at least one week before the workshop. Count jars, lids, fermentation weights, scales, cutting boards, knives, funnels, and measuring equipment table by table, then order missing supplies.
Separate non-perishable shopping from fresh ingredients. Buy shelf-stable items several days ahead, but purchase vegetables close to the workshop so they are firm and ready to sort in advance.
Wash pots, bowls, tools, and work surfaces before setup, then allow enough time for everything to dry completely. Damp equipment is easy to overlook when the workshop starts.
Set up each work table as a complete station rather than distributing items from one central pile. Place ingredients, tools, recipe cards, tasting plates, and waste bins before participants arrive, and chill drinks while the tables are being prepared.

Frequently asked questions

How far in advance should I plan a fermentation workshop?: Start planning at least 2–3 weeks before the workshop. Reserve the space, send invitations, process registrations, and check equipment early; complete fresh shopping and table setup during the final 1–2 days.
How many fermentation jars and tools do I need per participant?: Plan one working jar per participant unless people will work in pairs. Provide at least one cutting board, knife, measuring set, and fermentation weight for each table, then keep 10–15% spare equipment for breakage or missing items.
When should I buy vegetables for a fermentation workshop?: Buy fresh vegetables 1–2 days before the workshop. Sort them in advance, but keep them chilled and prepare tasting portions close to the start time so they remain fresh.
What should I do on the morning of the fermentation workshop?: Confirm the participant list, check dietary requirements, and place ingredients and tools at each table 2–3 hours before arrival. Leave time to set up registration, print materials, arrange tasting portions, and chill drinks.

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