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 One: Citrus
DATE: Saturday 25 July 2026
TIME: 9:00am – 12:00pm
WHERE: The Farm, Byron Bay
No experience needed
Right now, lemon trees across the Northern Rivers are bending under the weight of more fruit than anyone knows what to do with. That’s exactly when Katerina gathers the club.
Over three hands-on hours at The Farm, you’ll turn lemons and limes at their seasonal peak into beautiful ferments to take home.
You’ll make:
Lime Cheong — a bright Korean sugar ferment
Lemon Mead — a wild honey drink you’ll set in motion and watch come alive
Lemon Kosho — a salt-cured citrus paste with slow heat and depth
Potentially more, depending on what the season brings.
All made with your hands, from fruit growing right here in the region.
All produce and materials included.
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 25 July 2026 — Citrus Session, 9:00am – 12:00pm
Saturday 22 August 2026 - Ingredient TBC
Saturday 19 September 2026 - Ingredient TBC
Saturday 24 October 2026 - Ingredient TBC
Please note seasonal ingredients will be revealed closer to each session.