Eastern European Fermentation Workshop & LunCH.

Rooted in Eastern European traditions and shaped by modern closed-loop cooking practices, this immersive workshop hosted by fermentation chef and educator Katerina Lazareva, founder of Byron Fermentary and All Things Cultured explores how fermentation can help us cook more thoughtfully, waste less, and bring more nourishment into everyday meals.

Hosted alogside Anastasia Zolotarev, author of Sour Cherries & Sunflowers, the day blends ancestral knowledge with practical techniques you can confidently recreate at home.

Throughout the workshop, you’ll learn the foundations of lacto-fermentation while creating a selection of traditional Slavic ferments using seasonal produce.

Together, you’ll make:

• Red cabbage, beet and apple sauerkraut
• Adjika — a fermented capsicum, chilli and garlic sauce
• Lacto-fermented tomatoes
• Beet peel kvass, a probiotic drink made from vegetable scraps

Along the way, you’ll learn how to work with salt and brine, build flavour through fermentation, reduce food waste through simple kitchen systems, and incorporate ferments into everyday cooking.

The experience finishes with a generous shared lunch inspired by Eastern European food traditions, featuring fermented zakusky, eggplant ikra, slow-cooked cabbage and sauerkraut pie with kefir dough, chocolate kefir and buckwheat cake with sour cherries, and house-made probiotic kvass.

Guests will leave with three jars of ferments, printed recipes, and practical skills to continue fermenting at home.

Class Details
Location: The Farm Byron Bay
Date: Friday, June 13
Time: 9am–2pm
Limited places available.

Follow along at Instagram @allthings_cultured.