Join food educator Jonah Greenbaum-Shinder for a hands-on introduction to fermentation through a uniquely Jewish lens. This interactive workshop explores the ancient art of lacto-fermentation and the transformative power of koji while connecting these techniques to Jewish culinary history and sustainability.

Participants will:

Craft their own jar of Jewish-style kosher dill pickles, learning how lactic acid fermentation preserves food naturally and shapes the tangy flavours of the Jewish deli.

Mix and start a small-batch miso, discovering how koji transforms simple ingredients into deeply savoury umami pastes, and how these flavours can elevate traditional dishes like matzah ball soup or roasted vegetables.

Explore the cultural roots of fermentation in Jewish cuisine, from Eastern European pickling traditions to the modern revival of fermented condiments.

Enjoy tastings of fermented foods and leave with the knowledge (and active ferments!) to continue experimenting at home.

This 2.5-hour workshop blends food science, heritage, and sustainability—inviting participants to rediscover the magic of microbes that have flavored Jewish kitchens for generations.