What to buy for a fermentation workshop

A fermentation workshop needs more than vegetables and salt. Each table should have its own clean jar, cutting tools, measuring equipment and fermentation weight, while shared items such as scales, funnels and kettles must be easy to access. Buy shelf-stable supplies first, then fresh vegetables close to the workshop date. This list also covers tasting portions, drinks, registration materials and the small serving items people often remember only after setup has started.

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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
- White cabbage - 8 kilogram
- Chinese cabbage - 8 kilograms
- Carrots - 6 kilograms
- Radish - 3 kilogram
- Cucumbers - 5 kilogram
- Red onions - 3 kilogram
- Cauliflower - 4 pieces
- Garlic - 1 kilogram
- Fresh ginger - 1 kilogram
- Spring onion - 2 kilogram
- Apples - 4 kilograms
- Lemons - 3 kilogram
- Fresh dill - 10 bunches
- Fresh coriander - 10 bunches
- Chili flakes - 250 gram
- Gochugaru - 500 gram
- Caraway seeds - 250 gram
- Cumin seeds - 250 gram
- Mustard seeds - 250 grams
- Coriander seeds - 250 grams
- Black peppercorns - 250 gram
- Bay leaves - 2 bags
- Unrefined sea salt - 3 kilogram
- Granulated sugar - 2 kilograms
- Rice flour - 1 kilogram
- Apple cider vinegar - 3 liters
- Rice vinegar - 3 liter
- Tamari - 2 liter
- Sesame oil - 1 liter
- Sesame seeds - 500 gram
- Whole grain bread - 8 loaves
- Unsalted crackers - 8 packs
- Olive oil - 2 liters
- Hummus - 2 kilograms
- Tap water - 30 liter
- Spa Blauw - 36 bottles
- Coffee - 2 packs
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Milk - 4 liters
- Oat milk - 4 liters
- Paper napkins - 100 pieces
- Garbage bags - 30 pieces
- Hand soap - 3 bottles
- Dish soap - 2 bottles
- Surface cleaner - 2 bottles
- Food-Contact Sanitizer - 2 bottles
- Toilet paper - 24 rolls

Tips

Plan one fermentation jar, lid and weight per participant or working pair, plus 10% extra in case a jar cracks or a lid is misplaced. Check that every jar fits its fermentation weight before the workshop.
Provide at least one kitchen scale, cutting board, chef’s knife and mixing bowl for each table of 4 to 6 people. Add one spare knife and one spare board for the whole room.
Buy salt, labels, recipe cards and other non-perishables at least 7 days ahead. Check expiry dates before packing table supplies so you are not measuring ingredients during registration.
Purchase fresh vegetables 1 to 2 days before the workshop and sort them into table portions on the same day. Keep anything that needs chilling in a refrigerator or cooler until setup.
Allow 1 tasting plate, fork and teaspoon per participant, plus 10% extra, and provide 2 to 3 drinking glasses per person if coffee, water or other drinks will be served during the session.

Frequently asked questions

What do I need for a fermentation workshop?: You need clean glass jars, lids, fermentation weights, vegetables, salt, cutting boards, knives, mixing bowls, measuring equipment and kitchen scales. For a shared workshop, also plan tasting plates, forks, teaspoons, glasses, drinks, recipe cards and waste bins.
How many fermentation jars should I buy per person?: Buy 1 jar per participant or working pair, depending on the recipe and table setup. Add 10% extra jars, lids and fermentation weights so one damaged or missing item does not stop the activity.
When should I buy vegetables for a fermentation workshop?: Buy fresh vegetables 1 to 2 days before the workshop so they remain firm. Sort them into portions on the day of the event and keep them chilled until the work tables are ready.
How much table equipment is needed for a fermentation class?: For groups working in teams of 4 to 6, provide one scale, cutting board, chef’s knife and mixing bowl per table. Keep at least one spare knife, board and bowl available for the entire workshop.

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