Fermentation Fundamentals

Learn to Safely & Confidently Ferment Your Own Foods & Drinks at Home

with Malcolm Saunders

Discover the art and science of fermentation—and bring living foods back into your kitchen

Fermented foods are some of the most nourishing and beneficial foods humans have ever consumed—yet very few people today regularly eat them, and even fewer know how simple and satisfying it can be to make them at home.

In this immersive class, Malcolm Saunders will guide you through the foundations of safe, effective, and delicious fermentation so you can confidently begin creating your own probiotic-rich foods and drinks at home.

You’ll learn the key principles that make fermentation work, how to avoid common mistakes, and how to create vibrant ferments full of flavour, life, and beneficial bacteria.

Whether you’re completely new to fermentation or looking to deepen your understanding, this class is designed to give you the confidence and practical understanding to begin right away.

Date: October 17, 2026

Time: 1 - 4 PM
Cost: $95 per person

Located at Early Dawn Farm

Registration: Spaces are limited, and it is first come first served.
THIS WORKSHOP IS NON-REFUNDABLE

In this class, you’ll learn:

The core principles behind successful fermentation
The health and digestive benefits of fermented foods and drinks
How to safely ferment a variety of vegetables
The key conditions required for healthy fermentation
How to troubleshoot common fermentation issues
How to work with salt, timing, temperature, and brine
How to create your own ginger bug and create a probiotic Ginger-bsed soda
Ways to creatively incorporate ferments into everyday meals

Recipes and techniques include:

Sauerkraut & kimchi
Lacto-fermented vegetable pickles
Beet kvass & probiotic brines
Fermented hot sauce & mustard
Ginger bug for crafting probiotic sodas
Plus inspiration for creating your own flavour combinations

What you’ll experience:

Guided tasting of a variety of fermented foods
Practical demonstrations and fermentation techniques
Plenty of opportunity for questions and discussion

Who this is for:

Anyone wanting to improve digestion and gut health naturally
Home cooks interested in traditional food preparation
Beginners wanting to safely learn fermentation from the ground up
Anyone curious about probiotic foods and living nutrition

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Learn more about your Instructor: Malcolm Saunders

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Malcolm Saunders is the founder and creative visionary of Light Cellar, a specialty food shop, teaching kitchen, and community dedicated to helping people develop practical skills around food, health, and traditional food craft.

Malcolm has been teaching fermentation for close to 15 years, sharing the art and science of cultured foods with audiences throughout Western Canada. His approach combines traditional food wisdom with an understanding of the processes that make fermentation safe, reliable, and delicious.

A passionate fermenter himself, Malcolm has spent years making and experimenting with everything from sauerkraut and cultured vegetables to fermented beverages, condiments, and other living foods.

Known for making complex subjects approachable, Malcolm blends practical how-to instruction with stories, history, science, and plenty of real-world experience. His goal is to take the uncertainty out of fermentation and give you the understanding and confidence to begin experimenting successfully in your own kitchen.