What to Buy for a Fermentation Workshop

A fermentation workshop needs more than vegetables and jars. You will need enough cutting, weighing and mixing equipment for several workstations, plus serving ware and cooling space for fresh ingredients. Plan supplies by participant count, then add a small buffer for spills, damaged produce and shared tasting portions. The list below covers the practical equipment and table supplies needed to prepare, explain and fill fermentations safely.

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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
- White cabbage - 8 kilos
- Red cabbage - 4 kilos
- Cucumbers - 6 kilos
- Carrots - 5 kilos
- Radish - 2 kilo
- Red onions - 2 kilos
- Red bell peppers - 2 kilos
- Garlic - 8 bulbs
- Fresh ginger - 500 gram
- Red chili peppers - 250 grams
- Limes - 20 pieces
- Lemons - 12 pieces
- Dill - 8 bunches
- Coriander - 6 bunches
- Parsley - 6 bunches
- Fresh mint - 4 bunches
- Chives - 4 bunches
- Juniper berries - 100 grams
- Mustard seed - 150 grams
- Coriander seeds - 100 grams
- Cumin seeds - 100 gram
- Black peppercorns - 100 grams
- Chili flakes - 100 grams
- Unrefined sea salt - 2 kilo
- Granulated sugar - 2 kilos
- Rice vinegar - 3 bottles
- Apple cider vinegar - 3 bottles
- White wine vinegar - 2 bottles
- Soy sauce - 2 bottles
- Sesame oil - 2 bottles
- Olive oil - 2 bottles
- Mayonnaise - 2 jars
- Mustard - 2 jars
- Cream cheese - 2 kilo
- Hummus - 2 kilos
- Whole grain bread - 8 loaves
- Tortilla wraps - 5 packs
- Chickpeas - 12 cans
- Rice - 3 kilos
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 6 liters
- Ginger beer - 8 bottles
- Apples - 4 kilos
- Grapes - 3 kilos
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 2 bottles
- Kitchen towels - 4 packs
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Nitrile gloves - 4 boxes
- Baking paper - 2 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Labels - 100 pieces
- Waterproof markers - 12 pieces

Tips

Set up one complete workstation for every 3–4 participants. Each station should have a cutting board, chef’s knife, mixing bowl, measuring tools and access to a kitchen scale.
Buy or bring at least 10% more fresh produce than the recipe total. Extra vegetables cover trimming, bruising and pieces that are discarded during preparation.
Allow one kitchen scale for every 4–6 participants if everyone weighs spice blends themselves. With only one scale, weighing becomes a bottleneck before filling the fermentations.
Plan cooling space before shopping day. Use coolers for fresh produce and chilled supplies, and prepare about 1 litre of cooler capacity per participant as a practical starting point.
Provide one set of tasting ware per participant, plus 10% spare plates, bowls, glasses and cutlery. Name card holders and clear labels prevent finished fermentations from being mixed up.

Frequently asked questions

How much equipment do I need per person for a fermentation workshop?: Plan one full cutting and mixing workstation for every 3–4 people rather than one tool per person. For 12 participants, prepare at least 3–4 cutting boards, mixing bowls and knife stations, with 2–3 kitchen scales for weighing.
How much extra produce should I buy for a fermentation workshop?: Buy about 10% more fresh vegetables than the recipe quantities require. For a recipe using 10 kg of vegetables, that means shopping for roughly 11 kg to cover peeling, trimming and waste.
How many glasses and plates do I need for a fermentation workshop?: Provide one plate, bowl, drinking glass and cutlery set per participant, then add 10% spare items. For 20 people, prepare at least 22 of each shared serving item where possible.
When should I chill supplies for the workshop?: Chill perishable supplies and fill the coolers on the day of the workshop, ideally 2–4 hours before participants arrive. This gives ingredients time to cool without leaving fresh produce at room temperature during setup.

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