seasonal Fermentation Club

When the season gives you more than you can handle alone, we handle it together.

Join Katerina of All Things Cultured and Byron Fermentary at The Farm for a seasonal, hands-on fermentation club, working with whatever is arriving in abundance across the Northern Rivers.

Eight times a year, Katerina will guide a small group through the process of transforming peak-season produce into beautiful ferments to take home.

Each session works with what local growers and farms have in abundance right now, using fermentation techniques that have preserved seasonal harvests for thousands of years.

You’ll leave with several jars, not one token jar, but a proper seasonal haul, along with the knowledge and confidence to keep fermenting at home.

How It Works

Dates are announced in advance, but the seasonal ingredient is revealed closer to each session.

That’s because Seasonal Fermentation Club follows the seasons, not a fixed curriculum. The ingredient might be citrus, tomatoes, papaya or something else entirely, depending on what’s growing in abundance across the region.

The not-knowing is part of the experience. Every session is a small seasonal reveal.

Each session runs for three hours at The Farm, Byron Bay. All produce, jars and materials are included.

You arrive, make, learn and leave with your own seasonal ferments to take home.

What to Expect

• A small, intimate group of up to 20 people

• Three hands-on hours with Katerina of All Things Cultured and Byron Fermentary

• A seasonal ingredient reveal and the story behind why you’re working with it now

• Ferments you make yourself, from start to finish

• Several jars to take home, labelled and ready

• Fermentation technique, science and instincts you can use again

• Good conversation with people who love real food

What to bring: just yourself. Everything else is supplied.

Session THREE:OLD BREAD

DATE: Saturday 19 September 2026
TIME: 9:00am to 12:00pm
WHERE: The Farm, Byron Bay
INVESTMENT: $140
No experience needed

Bread is Australia’s number one food waste, but yesterday’s loaf has far more potential than we give it credit for.

Over three hands-on hours at The Farm, you’ll learn how to transform old bread into three completely different ferments, using techniques that turn what might otherwise be thrown away into flavourful, nutrient-dense preserves.

You’ll make:

• Old Sourdough Miso
  Stale sourdough transformed through koji fermentation into a rich, deeply savoury miso. Complex, unexpected and nothing like you’d imagine from yesterday’s loaf.

• Dry Toast Garum
  Toasted bread fermented slowly into a dark, umami-rich liquid with all the depth of a traditional soy sauce, made entirely from what would have been thrown away.

• Stale Bread Kvass
  An ancient fermented drink brewed from stale bread. Lightly effervescent, gently sour and quietly refreshing, it’s one of the oldest ways humans have turned waste into something worth drinking.

Along the way, you’ll learn practical fermentation techniques and discover just how much flavour and value can be found in an ingredient we so often throw away.

All ingredients and equipment are provided. Just bring yourself.

No experience necessary. All levels are welcome, from complete beginners to professional chefs and experienced fermenters.

Ticket Options

Single Session Ticket

$140

Includes one three-hour hands-on fermentation session with Katerina, all seasonal produce, jars and materials.

No membership required.

4-Session Pack

$480

Choose four Seasonal Fermentation Club sessions with Katerina.

Includes complimentary access to the Basics of Vegetable Fermentation online course, so you can arrive with an understanding of the fundamentals and go deeper during the hands-on sessions.

Founder Full Membership

$780

Includes all eight Seasonal Fermentation Club sessions.

Best value.

Founder Full Members also receive:

• Access to all 8 sessions

• Complimentary access to both the Basics of Vegetable Fermentation and Basics of Koji Fermentation online courses

• Priority booking before sessions open to the public

• Locked-in annual rate of $780 for as long as you renew

• First access to seasonal ingredient reveals

• A seat at the table as the club grows into something bigger

Upcoming Sessions

• Saturday 19 September 2026 - Old Bread

• Saturday 24 October 2026 - Ingredient TBC

  Please note seasonal ingredients will be revealed closer to each session.