What to buy for a fermentation workshop
Use this shopping list to prepare a hands-on fermentation workshop without last-minute runs to the store. Plan ingredients and containers for each participant or workstation, then add a small buffer for spills, damaged jars, and recipe adjustments. Fresh vegetables need cooling before the session, while jars, lids, weights, labels, and printed worksheets should be checked several days ahead. The list also covers shared equipment, serving items, power supplies, and cleaning materials needed to keep preparation moving.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Work tablesqty 6
- Chairsqty 36
- Reception desk
- Waste binsqty 4
- Coat racksqty 2
Equipment
- Coolersqty 3
- Hot platesqty 3
- Kettlesqty 2
- Extension cordsqty 3
- Power stripsqty 3
Kitchen
- Cutting boardsqty 12
- Chef's knivesqty 12
- Mixing bowlsqty 12
- Measuring cupsqty 6
- Kitchen scalesqty 6
- Funnelsqty 12
- Ladlesqty 6
- Peelersqty 6
Tableware
- Fermentation jarsqty 36
- Fermentation weightsqty 36
- Lidsqty 36
- Platesqty 40
- Bowlsqty 40
- Reusable cupsqty 50
- Cutlery setsqty 40
Cleaning
- Washing-up tubsqty 3
- Spongesqty 12
- Hand soap dispensersqty 3
- Kitchen towelsqty 12
Decorations
- Tableclothsqty 6
- Name badgesqty 36
Catering
- Groceries
- White cabbage - 8 kg
- Chinese cabbage - 8 kg
- Carrots - 6 kg
- Cucumbers - 5 kg
- Red onions - 2 kg
- Radish - 2 kg
- Garlic - 500 g
- Fresh ginger - 500 g
- Spring onions - 12 bunches
- Red peppers - 250 g
- Lemons - 12 pieces
- Apples - 3 kg
- Fresh dill - 6 bunches
- Fresh coriander - 6 bunches
- Table salt - 2 kg
- Sea salt - 1 kg
- Cane sugar - 1 kg
- Granulated sugar - 1 kg
- Rice vinegar - 3 liter
- Apple cider vinegar - 3 liters
- White wine vinegar - 2 liter
- Soy sauce - 2 liters
- Sesame oil - 500 ml
- Fish sauce - 500 ml
- Chili flakes - 250 g
- Paprika powder - 250 g
- Cumin seeds - 250 g
- Mustard seeds - 250 g
- Black pepper - 250 g
- Bay leaves - 2 bags
- Turmeric - 250 g
- Rice flour - 1 kg
- Tortilla chips - 2 kg
- Hummus - 2 kg
- Wholemeal bread - 6 loaves
- Olive oil - 2 liters
- Nut mix - 1 kg
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 6 liters
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Paper towels - 4 packs
- Trash bags - 50 pieces
- Toilet paper - 24 rolls
- Nitrile gloves - 2 boxes
- Labels - 100 pieces
- Waterproof markers - 12 pieces
Tips
- Buy one fermentation jar, lid, and fermentation weight for each participant or recipe batch, plus 10% extra if the budget allows. Check every jar and lid for cracks, missing seals, or poor fits at least three days before the workshop.
- Weigh vegetables and salt from the recipes rather than guessing. Buy 10–15% more fresh produce than the recipe total to cover trimming, bruising, and mistakes during the practical session.
- Prepare one complete workstation for every 4–6 participants. Each station should have a cutting board, chef’s knife, mixing bowl, measuring cup, kitchen scale, funnel, ladle, and peeler available before people arrive.
- Keep fresh vegetables and prepared ingredients cold until setup. Fill the coolers before opening the venue, and set out only the quantities needed for the first activity so food does not sit at room temperature unnecessarily.
- Include consumables people often forget: labels, printed worksheets, paper or reusable towels, hand soap, washing-up tubs, sponges, waste bins, and extension cords. Test hot plates, kettles, power strips, and cords before participants arrive.
Frequently asked questions
- How many fermentation jars do I need per person?
- Plan one jar per participant for an individual batch, including one matching lid and fermentation weight. Add at least 10% extra jars and lids for breakage, leakage, or a participant needing a replacement.
- How much fresh produce should I buy for a fermentation workshop?
- Start with the total recipe quantity and buy 10–15% extra for trimming, bruising, and practice mistakes. Keep the produce chilled in coolers until the workstations are ready.
- When should I buy jars, lids, and fermentation weights?
- Buy or collect them at least three days before the workshop. This gives you time to inspect every jar, match lids and weights, wash the equipment, and replace anything missing.
- How many workstations are needed for a fermentation class?
- Set up one workstation for every 4–6 participants. Give each station its own cutting board, knife, bowl, measuring tools, kitchen scale, funnel, ladle, and peeler so groups do not queue for basic equipment.
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