How to organize a fermentation workshop

A fermentation workshop runs smoothly when registration, ingredients, equipment, and food safety are handled in that order. Start by confirming the group size and dietary requirements, then match your recipes to the available jars, scales, knives, bowls, and worktables. Do the stock check early enough to replace missing supplies, and leave fresh ingredients and chilled drinks until the final shopping round. On the day, set up one complete workstation per table before participants arrive, with tasting portions prepared separately.

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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
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Reserve workshop space
5
Update participant list
6
Compile the ingredients list
7
Check material inventory
2 people
8
Order missing supplies
9
Check the shopping list
10
Check expiration dates
11
Do non-perishable shopping
2 people
12
Confirm participants
13
Buy fresh ingredients
2 people
14
Print worksheets and recipes
15
Wash pots and tools
2 people
16
Let the Pots Dry
17
Sort vegetables in advance
2 people
18
Weigh the salt solutions
2 people
19
Prepare tasting portions
2 people

Event

20
Set up work tables
3 people
21
Set up tables and chairs
3 people
22
Set out ingredients for each table
3 people
23
Distribute tools per table
2 people
24
Set up registration desk
25
Chill drinks
2 people
26
Set out safety instructions
27
Receive participants
2 people
28
Serve coffee and tea
2 people
29
Welcome and explain the program
30
Explain fermentation and food safety
31
Cut and weigh vegetables
4 people
32
Mix and massage the sauerkraut
4 people
33
Mix kimchi
4 people
34
Fill jars with vegetables
4 people
35
Seal and label jars
3 people
36
Explain fermentation at home
37
Set up tasting
3 people
38
Serving Fermented Foods
3 people
39
Refill drinks
2 people
40
Answer participants' questions
41
See participants off
2 people

Aftercare

42
Chill food leftovers
2 people
43
Sort and dispose of waste
2 people
44
Wash dishes
3 people
45
Clean work tables
2 people
46
Clean the floor and kitchen
2 people
47
Dry and store materials
2 people
48
Cool the remaining stock
49
Return borrowed materials
50
Send participants the recipes

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

Tips

Set a registration deadline at least 7 days before the workshop. Use the final participant list to calculate ingredients, chairs, recipe cards, and one complete tool set per table.
Check your inventory 10–14 days in advance, including glass jars, lids, fermentation weights, kitchen scales, funnels, cutting boards, and knives. Order replacements before you buy fresh produce.
Handle food and equipment in two shopping rounds: buy non-perishables several days ahead, then check expiry dates and purchase fresh vegetables close to the workshop, ideally within 24–48 hours.
Prepare salt solutions by weight rather than by eye, and sort vegetables before the session starts. This prevents the first hands-on activity from becoming a long measuring and washing queue.
Set up each worktable with its ingredients, tools, bowls, and recipe cards before opening registration. Keep tasting plates, forks, serving spoons, chilled drinks, waste bins, and a separate registration desk ready at the same time.

Frequently asked questions

How far in advance should I plan a fermentation workshop?: Begin planning 3–4 weeks before the workshop. Send invitations and reserve the space first, then close registrations about 7 days before the event so you can finalize dietary requirements and quantities.
How many people should sit at one fermentation worktable?: Plan for 4–6 participants per worktable so everyone can reach the cutting boards, bowls, scales, and jars. Add one complete set of shared tools per table rather than expecting participants to queue for knives or measuring equipment.
When should I buy vegetables for a fermentation workshop?: Buy fresh vegetables 24–48 hours before the workshop so they are in good condition without creating a last-minute task. Purchase non-perishable ingredients and missing equipment several days earlier.
What should I prepare the day before a fermentation workshop?: Wash the pots and tools, let them dry fully, check expiry dates, print the worksheets and recipes, and prepare the salt solutions. You can also sort the vegetables and assemble the tasting portions, while keeping anything perishable chilled.

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