Fermentation workshop checklist

A fermentation workshop needs more preparation than a standard cooking session: ingredients must be portioned, jars and tools must be clean, and each participant needs a workable station. Start with the date, venue and registration process, then confirm dietary requirements and check your stock. On the day, allow time to wash produce, prepare materials, disinfect equipment and explain both the process and safety instructions before anyone starts fermenting.

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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

Confirm date and location
Publish registration form
Send invitations
Process registrations
Collect dietary requirements
Check participant list
Take inventory of supplies
Reserve workspace
Check refrigerators
2 people
Check the shopping list
Do the shopping
2 people
Check stock expiry dates
Wash vegetables and herbs
2 people
Portion ingredients
2 people
Clean work surfaces
2 people
Prepare materials
2 people
Set up tables and chairs
3 people
Set up workstations
3 people
Set up the welcome desk
Chill drinks
Set out safety instructions

Event

Receive participants
2 people
Explain the program
Explain fermentation
Disinfect hands and materials
2 people
Prepare sauerkraut
2 people
Serve kimchi
2 people
Demonstrate kombucha
Prepare the tasting
2 people
Serve the tasting
3 people
Label the projects
2 people
Distribute storage instructions
Refill drinks
Serve snacks and soup
3 people
Answer questions

Aftercare

Collect tableware
2 people
Dismantle workstations
3 people
Sort waste
2 people
Wash dishes
2 people
Clean work area
3 people
Dry and store materials
2 people
Package leftover food
Take out the trash
Return borrowed items
2 people

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 36
Welcome table
Waste binsqty 4

Tableware

Platesqty 40
Bowlsqty 40
Drinking glassesqty 50
Coffee cupsqty 40
Cutlery setsqty 40
Serving spoonsqty 8

Kitchen

Cutting boardsqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Kitchen scalesqty 6
Gratersqty 12
Pliersqty 6
Ladlesqty 6

Equipment

Glass preserving jarsqty 40
Kombucha bottlesqty 12
Fermentation weightsqty 40
Hot platesqty 2
Large cooking potsqty 2
Coolersqty 3
Water tapsqty 2
Thermometersqty 6
Kitchen timersqty 6
Cable reelsqty 2

Catering

Coffee machinesqty 2
Teapotsqty 3
Thermos flasksqty 4
Serving traysqty 6
Soup potsqty 2
Groceries

Decorations

Name badgesqty 40
Tableclothsqty 6
Information boardsqty 6

Cleaning

Washing-up tubsqty 3
Cleaning spongesqty 12
Cleaning clothsqty 20
Mopqty 2
Bucketsqty 3

Safety

Disposable glovesqty 200
Apronsqty 40
Safety gogglesqty 12

Paper goods

Worksheet instructionsqty 40
Storage instructionsqty 40
Labelsqty 120
Waterproof markersqty 12

Tips

Reserve the workspace early and check that you have enough tables, chairs and workstations for every registered participant. Leave clear space for hot plates, large pots, waste bins and safe movement between stations.
Check refrigerators, coolers and thermometers at least one day before the workshop. Fermented products and drinks may need controlled temperatures, while prepared ingredients should stay chilled until they are used.
Count jars, bottles, fermentation weights, cutting boards, knives, scales and measuring cups against the final participant list. A shortfall of even 2–3 workstations can delay the whole practical session.
Wash vegetables and herbs, portion ingredients and check expiry dates before participants arrive. Keep separate areas for clean materials, prepared food and waste so the setup remains easy to manage.
Prepare the welcome desk and safety instructions before opening the doors. Allow 10–15 minutes to receive participants, confirm dietary requirements and explain hand and equipment disinfection before the demonstration begins.

Frequently asked questions

How far in advance should I plan a fermentation workshop?: Confirm the date and workspace at least 3–4 weeks ahead, especially if you need hot plates, refrigerators or a large number of work tables. Open registration early enough to collect dietary requirements before shopping.
How many fermentation workstations do I need?: Plan one complete workstation per participant or per small working pair, depending on the format. Each station should have access to a cutting board, knife, mixing bowl, measuring tools, a jar and fermentation weight.
What should I prepare the day before a fermentation workshop?: Check stock and expiry dates, wash produce, portion ingredients, clean work surfaces and prepare the equipment. Also confirm the participant list and place drinks, safety instructions and welcome materials where they can be reached quickly.
How long does a fermentation workshop usually take to set up?: Allow at least 90 minutes for tables, workstations, ingredients, jars, hygiene materials and drinks. Add another 15–20 minutes if you need to arrange hot plates, large pots or a separate welcome desk.

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