How to organize a fermentation workshop

Start by fixing the date, workspace, and participant limit before buying ingredients. Registration should capture dietary requirements early, because quantities and recipes depend on the final list. In the days before the workshop, check equipment, refrigerator space, stock dates, and the shopping list. On the day, prepare ingredients and workstations before participants arrive, then begin with hygiene, safety, and a short explanation of the fermentation process.

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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

1
Confirm date and location
2
Publish registration form
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Check participant list
7
Take inventory of supplies
8
Reserve workspace
9
Check refrigerators
2 people
10
Check the shopping list
11
Do the shopping
2 people
12
Check stock expiry dates
13
Wash vegetables and herbs
2 people
14
Portion ingredients
2 people
15
Clean work surfaces
2 people
16
Prepare materials
2 people
17
Set up tables and chairs
3 people
18
Set up workstations
3 people
19
Set up the welcome desk
20
Chill drinks
21
Set out safety instructions

Event

22
Receive participants
2 people
23
Explain the program
24
Explain fermentation
25
Disinfect hands and materials
2 people
26
Prepare sauerkraut
2 people
27
Serve kimchi
2 people
28
Demonstrate kombucha
29
Prepare the tasting
2 people
30
Serve the tasting
3 people
31
Label the projects
2 people
32
Distribute storage instructions
33
Refill drinks
34
Serve snacks and soup
3 people
35
Answer questions

Aftercare

36
Collect tableware
2 people
37
Dismantle workstations
3 people
38
Sort waste
2 people
39
Wash dishes
2 people
40
Clean work area
3 people
41
Dry and store materials
2 people
42
Package leftover food
43
Take out the trash
44
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

Set the participant limit before publishing registration. Count one complete workstation for each small group, including a cutting board, paring knife, mixing bowl, measuring equipment, and a preserving jar.
Close registrations several days before the workshop so you can process the list, collect dietary requirements, and portion vegetables, herbs, and other ingredients without last-minute changes.
Check refrigerators and coolers at least one day ahead. Fermentation materials and drinks need separate space, and a full refrigerator can become a problem once prepared jars and bottles are added.
Do the inventory before shopping, including fermentation weights, thermometers, kitchen scales, timers, jars, bottles, and cleaning supplies. Check expiry dates while you are counting stock, not after the shopping trip.
Finish cleaning, table setup, workstation preparation, and safety instructions before the first participant arrives. Leave time to disinfect hands and materials, explain the program, and keep the welcome desk clear for registrations.

Frequently asked questions

How far in advance should I plan a fermentation workshop?: Fix the date and workspace at least 3 to 4 weeks ahead. Publish registration early enough to collect dietary requirements and close the participant list several days before the workshop.
How many workstations do I need for a fermentation workshop?: Plan one workstation for each small group rather than one for every person. Each station should have enough space for ingredients, a cutting board, knife, bowl, measuring tools, and one or more preserving jars.
When should I prepare the ingredients for the workshop?: Wash vegetables and herbs and portion ingredients on the day before or the morning of the workshop, depending on storage space. Keep prepared ingredients chilled and check stock expiry dates before using them.
What should I check on the day of a fermentation workshop?: Check the participant list, refrigerator space, workstation setup, hygiene materials, safety instructions, and equipment before arrival. Disinfect hands and materials before the explanation and practical work begin.

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