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Maker and Made

Preserving, flavoring and transforming food through Natural Fermentation (25 January 2026)

Preserving, flavoring and transforming food through Natural Fermentation (25 January 2026)

TOPIC: Preserving, flavoring and transforming food through Natural fermentation Workshop with Degustation (4pm-7pm)

This workshop may be conducted outdoors.

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Kindly note that the topics and activities of the fermentation workshop are not suitable for kids and toddlers.  Participants must be at least 18 years old to sign-up. 

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Fermentation Workshop is inclusive of the following:

1. Discussion and hands-on session
2. Ingredients
3. Use of apron and fermentation and kombucha-making tools
5. Handouts
6. Degustation
7. Bring home Maker and Made tote bag

Workshop Overview:
This workshop introduces the fundamentals of natural food fermentation, focusing on safe, practical techniques using vegetables, milk, grains, and simple protein-based ferments. Participants will gain hands-on experience and confidence to ferment food at home or for small-scale use.

Workshop Scope:

  1. Introduction 
  2. Fermentation 101
  3. Types of food fermentation
  4. Hands-on fermentation session
  5. Fermentation monitoring and storage
  6. Culinary application and degustation

Detailed Workshop Outline:

  1. Introduction 
  • Participants and facilitator introduction
  • Workshop Objective and flow
  • Overview of Fermentation and Safety + Sanitation

       2. Fermentation 101 (Fundamentals)

  • What is Fermentation?
  • Microorganisms Involved
  • Fermentation vs. Spoilage
  • Fermentation vs. Pickling
  • Key Variables in Fermentation; Sugar, Temperature, Time, Oxygen
  • PH and food safety concepts

       3. Types of Food Fermentation

  • Lactic acid vegetable fermentation
  • Grain and legume fermentation (overview)
  • Protein-based fermentation (introduction)
  • Milk Fermentation (basic cheese)
  • Traditional and regional fermentation examples

       4. Hands-On Fermentation Session

  • Participants will prepare and take home: - Sauerkraut or kimchi-style vegetables - Quick fermented vegetables (carrots, cucumber, radish)
  • Demonstration
  • Yogurt Making
  • Basic koji and miso ferment

       5. Fermentation Monitoring and Storage

  • Daily observation and signs of healthy fermentation
  • Gas release and oxygen management
  • Mold vs. Kahm yeast
  • Storage, aging, and refrigeration
  • When to discard ferments

       6. Culinary Application and Degustation

  • Guided tasting of finished ferments
  • Understanding acidity, umami, and texture
  • How to incorporate ferments into daily cooking

 

₱4,500.00 PHP
₱4,500.00 PHP
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