BKE Fermentation Classes

Our 3-part series is an immersive, hands-on journey into the ancient craft of fermentation, guided by the team at BKE Kombucha. As the days grow shorter, fermenting vegetables has offered a way to extend the harvest, providing sustenance and delicious flavors throughout the winter months. In this series of workshops, we’ll explore both the science and tradition behind natural fermentation — from microbial magic and preservation chemistry to time-honored methods passed down through generations. These includes techniques to make kombucha, hot-sauce/pickles, and kimchi.
Every participant will leave with their own handcrafted ferment — ready to finish bubbling at home — as well as all the essential equipment to keep your fermentation journey going. Come join us and bring the art of fermentation into your home, along with all of its wonderful histories, flavors, and health benefits.

Option to join for a single class or buy a pack of 3 and come for the fermentation series!

Info: In this hands-on class, our team will guide you through tried and tested home-brew methods for fermenting kombucha at home. You’ll leave with your own SCOBY and primary fermentation vessel to take home and care for (not unlike a plant!)

We’ll also cover flavoring techniques, and you’ll get to create your own kombucha blends using spices, fresh fruit, and herbs. Additional topics covered will include the science and health benefits of kombucha, common brewing pitfalls, and essential SCOBY care practices.

Whether you’re a beginner or a seasoned fermenter, you’ll walk away with the confidence — and the culture — to keep your kombucha thriving all year long.

Info: In this hands-on class, our team will walk you through time-honored pickling methods that balance science, flavor, and tradition. You’ll learn how to transform seasonal vegetables into crisp, tangy, naturally fermented pickles using completely natural brines and spices — no vinegar, no shortcuts. You will also get the option to ferment a hot sauce as well!

We’ll cover the science of lactic acid fermentation, how to create the right salt balance, and how to adjust for temperature and seasonal variations. You will also leave with your own jar of pickles and hot sauce ready to ferment at home.

Info: In this hands-on class, we’ll dive into the bold, spicy world of kimchi, exploring both traditional Korean methods and modern adaptations (including a vegan version!) for your home kitchen. Our team will walk you through the fermentation science, from the role of salt and time to the microbial communities that give kimchi its unmistakable depth and tang.

You’ll chop, mix, and season your own batch using fresh produce, gochugaru, ginger, and aromatics, and leave with a jar ready to ferment at home — plus the tools and knowledge to keep making your own versions all winter long.

We’ll also explore flavor variations, storage techniques, and troubleshooting tips to ensure every batch ferments beautifully, no matter the season.

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310 Meserole St, 310 Meserole Street, Brooklyn, United States

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