Description

Bundle & Save – $130 for All 3 Classes!
Join the full Mare Island Summer Workshop Series and save $20 when you book all three fermentation classes. From sauerkraut to kombucha to fermented condiments—dive deeper, learn more, and connect with community.

🔹 What’s Included:
– June 11: Fermented Vegetables – Sauerkraut & Pickles
– June 18: Fermented Beverages – Kombucha & Tepache
– June 25: Fermented Condiments – Salsa & Preserved Lemons
Plus: Class materials, hands-on instruction, and a fermenter’s happy half hour at each session.

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