FLX Fermentation Festival

FLX Fermentation Festival

Saturday, August 13 | FLX Fermentation Festival
Sunday, August 14 |  Workshop Intensives
All Ages

Welcome bacteria to the Nature Center for this flavorful, funky, and fun event!

FLX Fermentation Fest celebrates the science and flavors of fermentation. From cider to sauerkraut to hot sauce, we'll have something for everyone! The inestimable Kirsten Shockey of Ferment Works will be the weekend's keynote fermentationist, leading workshops throughout the weekend and offering the closing lecture on Saturday afternoon. 

On Saturday, August 13th, festival-goers can ignite their culinary imaginations with fermentation workshops, make their own kraut during the kraut mob, discover delicious products at the vendor fair, and hear from acclaimed fermentation expert Kirsten Shockey of Ferment Works. Families can also enjoy kid-friendly crafts, facepainting, and the fermentation petting zoo! On Sunday, August 14th, we're offering two intensive, small-group fermentation workshops with Kirsten Shockey.

Saturday Schedule & Activities | Sunday Workshop Intensives

Saturday Schedule & Activities

Saturday, August 13 | 10am-4pm
Cost: $25 for adults/$12.50 for kids (12 & under)

Discover the fun and flavors of fermentation! During the family-friendly festivities on Saturday you can enjoy an amazing array of fermentation workshops, explore products at the vendor fair, try your hand at making sauerkraut during the Kraut Mob, explore the kid-friendly science corner, and more!


Workshop Schedule

Ferm 2022 Draft Schedule 1

Dig deeper (or for the first time!) into the art and science of fermentation during one of these 45-minute workshops! Download a copy of workshop descriptions and presenters here.

Fermenting Herbs for Flavor and Health | 10:00am
Have you ever wondered how to retain the fresh flavors of your herbs long into winter? Ferment them! Fermenting fresh herbs does more than preserve the flavor of the herbs, it also adds amazing probiotic microbes that increase their nutritional value. Join Kirsten Shockey, co-author of the best-selling book Fermented Vegetables, for a 45-minute demonstration on techniques and tips for fermenting herbs. You’ll be inspired to try it as soon as you get home!

Basics of Sourdough | 10:00am
Nothing beats the smell of fresh bread, and with this workshop you can learn to make sourdough at home! Led by sourdough expert Lizz deSimone, this workshop will cover the science of sourdough, techniques and recipes, and common issues.

Discovering the Delicious World of Koji | 11:00am
Do you love miso, soy sauce, or sake? Then you love koji! Dive into the diverse and delicious flavors of koji in this 45-minute demonstration with fermentation expert Kirsten Shockey. Co-author of Miso, Tempeh, Natto & Other Tasty Ferments, Shockey is an experienced guide for those venturing into the world of fermented grains. 

Beginning Homebrewing | 11:00am
Humanity's love affair with beer began thousands of years ago and hasn't slowed down yet! Join Brian West from the Upstate New York Homebrewers Association for an interactive demonstration on brewing your own beer. You'll learn about the process of making beer, get familiar with the basic equipment, have a chance to smell and taste samples, and get connected to further reading, suppliers, and information.

Sourdough 201: Tips & Troubleshooting | 12:00pm
Do you want to take your sourdough to the next level? Find the help you knead! Led by sourdough expert Lizz deSimone, this workshop will go beyond the basics to show you how to make every loaf delicious.

Kombucha 101 | 12:00pm
Bring the kombucha craze home with this refreshing workshop! This class will cover the science of making kombucha, techniques and recipes, and how to incorporate kombucha into your diet. You won’t want to miss it!

Homebrewed Vinegar 101 | 1:00pm
Have you ever wanted to make your own vinegar? Apple cider vinegar has a long history as a folk remedy, but many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. Vinegar can be made out of everything from leftover juicing pulp to brown bananas to wildflowers to beer! Join Kirsten Shockey, author of Homebrewed Vinegar, for a 45-minute demonstration where you’ll explore the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple.

Plant-Based Cheeses | 1:00pm
Dip into the world of dairy-free cheeses with Ali Lawrence of Spirit and Abundance! During this workshop you'll learn the basics of making plant-based cultured cheeses and explore all of its diverse possibilities.

Fermentation & Seed-Saving | 2:00pm
Discover the joy of fermentation and seed-saving! This workshop led by Petra Page-Mann from Fruition Seeds will explore the science behind fermentation as a seed-saving technique and give participants the knowledge to do it at home.

Basic Lacto-Fermented Vegetables | 2:00pm
Want to make sauerkraut, kimchi, pickles and more at home? Fermenter James Hallenbeck from Small World Food will demonstrate the best methods for controlling lactofermentation on a small scale. Learn how to preserve any vegetable raw with the most simple and versatile of fermentation pathways.

Family Activities

Kraut Mob (ongoing)
Bring your own quart jar (BYOQJ) and make sauerkraut with us! Led by Fruition Seeds, the Kraut Mob will run from 10am-2pm and offer you the chance to slice, smash, and salt delicious local cabbage under the guidance of an expert kraut mobster. The Nature Center will have a limited number of quart jars for purchase inside.

Vendor Fair (ongoing)
Explore products from regional fermenters at the vendor fair!

Sourdough Storytime & Starter Making Activity | 11am & 2pm
Listen to a story about Susie and her sourdough friend before making your own sourdough starter to take home! Families are encouraged to bring their own jars for the sourdough starter, although the Nature Center will have a limited number of quart jars available for purchase inside.

Kid's Corner (ongoing)
Make your own microbe to take home! Get experimental with our fermentation science experiments! Rep your favorite bacteria at the facepainting station! Pet a real squishy, slimy, or sticky ferment at the Fermentation Petting Zoo!

Nature is Good for Your Gut! Hike | 12:30pm
Learn about fermentation in the natural world and how being outside benefits the human microbiome during this guided wetland walk. 


Purchase Tickets Today!

Adults: $25
Kids (12 & Under): $12.50


Sunday Workshop Intensives

Sunday, August 14

Dig deeper into the world of fermented food and drink with one of these 2.5 hour hands-on, intensive workshop led by acclaimed fermentation expert and best-selling author Kirsten Shockey of Ferment Works. Each small-group class will dive into advanced fermentation techniques with the expert guidance of Shockey and will create their own fermented food to bring home with them. All necessary materials will be provided.

At-Home Cider Making | SOLD OUT
Sunday, August 14 | 9:00am-11:30am
Cost: $85
Discover the complex flavors and styles of home cider-making with Kirsten Shockey, the acclaimed fermentation teacher and best-selling co-author of The Big Book of Cidermaking. This hands-on, small group fermentation intensive will equip participants with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. As participants learn about the history and techniques of cider-making, they will create ferments alongside Shockey to take home.


Fermented Fire: A Deep Dive into Hot Sauce
Sunday, August 14 | 12:00pm-2:30pm
Cost: $85

Turn up the heat with fermentation expert Kirsten Shockey, best-selling co-author of Fiery Ferments. In this hands-on, small group fermentation intensive, participants will learn about the science and techniques of making hot sauce while creating their own ferments alongside Shockey to take home. You’ll never go back to store-bought sauce again after tasting what you can make at home!


About Kirsten Shockey

Kirsten K. Shockey is the author of Hombrewed Vinegar and coauthored award-winning The Big Book of Cidermaking, Fiery Ferments, best-selling Fermented Vegetables and award-winning Miso, Tempeh, Natto and other Tasty Ferments with her husband Christopher Shockey. The Shockeys got their start in fermenting foods over twenty years ago on 40-acres of wooded hillside on unceded Takelma territory which grew into their organic food company. They realized that their passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors. They lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. Kirsten is a co-founder of The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture.

Together, their days are a chaotic combination of grand-parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.  Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars.  At the end of the day they go to bed exhausted and knowing life is good.

Want to get involved?

Are you a professional fermenter, farmer, chef, brewer, scientist or artist whose work falls at the intersections of food, sustainability, and the environment? We'd love to connect with you! Fill out the form below to share your contact information and other details with our team.



Contact Sarah Jacoby Murphy, CNC Events and Communications Manager, at This email address is being protected from spambots. You need JavaScript enabled to view it. for more details.


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