Fun with Fermentation with Nicoline!

📅 Saturday, October 24, 2026
⏰ 1:00–4:30 PM
📍 Ohana Wellness Centre, Callander
💰 $100 + HST

Space is limited! Register here.

Our fall season is here! For me, that always signals a shift. We start coming back inside, craving warm, satisfying comfort food. Our kitchens begin to smell like soups, stews, roasted vegetables, and slow-cooked meals.

For many of us, this is also the time to preserve some of that beautiful local food so we can enjoy it long after the growing season ends.

Long before refrigerators existed, people used lacto-fermentation to preserve the harvest and keep food available through the colder months. But something pretty incredible happens during this process: beneficial bacteria transform the food, creating acids that help preserve it while producing the tangy, complex flavours we love in foods like sauerkraut and kimchi.

We now know that fermented foods can do more than extend the life of our vegetables. They can introduce beneficial microbes and fermentation compounds into our diets, support microbial diversity in the gut, and contribute to the relationship between gut health, immune function, and the gut-brain connection.

In other words, an ancient food-preservation technique also gave us what we might now call a functional food. And you can learn how to make it yourself!

What to Expect

This is a hands-on afternoon in the kitchen with Nicoline, where you’ll learn the basics of safe lacto-fermentation, taste a variety of fermented foods, and get hands-on experience making your own.

You’ll prepare two different sauerkrauts and one kimchi to take home and ferment. All ingredients and supplies will be provided, and you’ll leave with recipes and resources to continue fermenting at home.

Come preserve a little of the season with Nicoline and learn a food skill humans have been using for generations!

Register for Fun with Fermentation