GET COOKING
Deeper flavors
Richer nutrients
More diverse microbiomes
Healthier guts
…and way more fun
Simmer
•
Ferment
•
Bake
•
Sprout
•
Grill
•
Sautee
•
Brine
•
Pickle
•
Simmer • Ferment • Bake • Sprout • Grill • Sautee • Brine • Pickle •
Join us for a class and add depth of flavor to your home cooking while increasing the health benefits of the food you eat. At The Fermentary, we’ve traveled the world to learn from the best and bring culinary mastery back to North Carolina. Through fun classes - day long or just a fun evening - we will teach you to cook, bake, jelly, ferment, fry, and otherwise enjoy your favorite foods made at home, all while increasing the bioavailability of nutrients in your food.
Our classes make cooking accessible in your home kitchen, and bring the health benefits of real food to the plates of your family.
DISCOVER WHAT
YOU CAN
COOK
WHAT’S BUBBLING?
Get fermenting with us.
About The
Fermentary
We believe great food starts with great knowledge. The Fermentary was born from a journey around the globe, seeking out the very best of food craft to learn not just what to make, but how to make it.
Now we've brought these hands-on techniques home to North Carolina. At The Fermentary, we practice and teach the art of cooking from scratch, from small-batch ferments to home cooked meals and a full calendar of classes to share these skills with our community.
Our trainings have included:
An immersion course in Fermentation with NYT Bestselling author Sandor Katz in Peru
A 6-week certificate from the Farm School at Ballymaloe Cookery School in Cork, Ireland
Natural Cheesemaking Levels I & II with David Asher at Gut Rheinau in Switzerland
Seasonal Preservation and Advanced Fermentation with with Rachel de Thample at River Cottage in Devon, England
Pasta making with BBC Masterchef Chiara Tomasoni
Cooking with Fire from Gill Meller at River Cottage in Devon, England
