Description

Crunch into the world of probiotic pickles! In this hands-on workshop, you’ll learn how to make traditional lacto-fermented cucumber pickles packed with gut-healthy benefits—no vinegar required. You’ll also taste the difference between classic fermented pickles and their vinegar-brined cousins, gaining a deeper understanding of the science, flavor, and history behind both methods. Leave with your own bubbling jar of pickles, ready to ferment at home!

📍 Wednesday, (7/16) at Mare Island Brewing Co. Taphouse in Benicia – upstairs with a view and a brew!

🍻 Fermenter’s Happy Half Hour: Come early or stay after class to enjoy drinks, snacks, and good conversation with fellow fermenters! Doors open at 6:30 PM, and class begins promptly at 7 PM.

Feel free to bring a sample of your own home ferments to share or swap with fellow fermentation fans—it’s a great way to taste, learn, and connect!

What to Expect:

• Hands-On Learning – Gain practical fermentation skills you can use for a lifetime.
• Take Home Equipment – Receive key equipment needed to continue your fermentation journey.
• Handmade Ferment – Leave with a jar of probiotic-rich food made with local ingredients.
• A Social Experience – Sip, ferment, and connect with fellow fermentation enthusiasts.

These evening workshops at Mare Island Brewing Co. – First Street Taphouse are all about fermenting, sipping, and socializing. Whether you’re a total beginner or a seasoned fermenter, this is your chance to explore bold flavors, create your own delicious ferments, and connect with like-minded food and beverage lovers! We hope to see you there!

Meet Your Host:

Led by Kelsey Bye, a passionate fermentation enthusiast dedicated to sharing the joys of home fermentation. Not an expert—just someone who loves experimenting, learning, and bringing people together through food and drink.

Kelsey’s passion for traditional food preservation has taken her around the world, where she explored the fiery kimchi of South Korea, the tangy sauerkraut of Germany, the craft of winemaking in Italy, the complex flavors of French cheeses, the rich heritage of Mexican chocolate, the art of port-making in Portugal, the refreshing ayran of Turkey, the umami depth of miso in Japan, the centuries-old tradition of Iberian ham in Spain, the tropical fermentation of tepache in Cuba, and the aromatic fermented spice pastes of Zanzibar in Africa.

Blending science, history, and hands-on techniques, Kelsey makes fermentation both approachable and exciting. She is currently working on her upcoming book, Grow Ferment Thrive, which explores the transformative power of fermentation in food and drink. In addition to her work in fermentation, she serves as Vice President of the Benicia Theatre Group and runs a small homestead, Fallen Fruit Farms, where she continues to experiment with farm-fresh fermentation.

“Together, let’s grow, ferment and thrive!”

– Kelsey Bye
Chief Fermentation Officer
Benicia Fermentory