Pickling & Fermentation Mastery: Crisp, Tangy & Perfectly Fermented Every Time

Learn the art and science behind creating vibrant pickled and fermented foods—from quick-pickled onions and crunchy cucumbers to deeply flavorful kimchi and classic sauerkraut. In this hands-on workshop, you’ll slice, salt, brine, and pack your own jars using proven techniques that ensure crisp texture, balanced acidity, and safe fermentation.

This session also features special guest chef and fermentation expert Chef Micheal Martin, who will share professional tips on balancing flavors, choosing the right fermentation vessels, and building complex seasoning profiles inspired by global pickling traditions.

We’ll walk through every stage of the process—from understanding brine concentration and salt ratios to fermentation environments that support healthy microbial activity. You’ll also explore variations in spices, vegetables, and fermentation times, learning how these elements shape flavor, tanginess, and texture.

Whether you’re preparing simple refrigerator pickles or diving into traditional fermented dishes, this class will give you the confidence to create delicious, homemade preserves full of character.

Chef Michael brings the art of preservation to life, merging the healthful principles of "food as medicine" with the vibrant, gut-friendly world of fermentation. As the current Chef de Cuisine at the 1440 Multiversity wellness retreat, he crafts transformative culinary experiences that nourish the body and soul.

His expertise is rooted in a celebrated career spanning California-Mediterranean cuisine, where he mastered techniques from Michelin-starred kitchens (SPQR, Angler) to luxury destinations (Pebble Beach Lodge). Previously, as Chef de Cuisine at McMinnville’s Grounded Table/Humble Spirit, Michael developed a deep connection to local producers, even creating original recipes for a partner farm that are now sold under their label.

This foundation in Italian, French, and Levant flavors informs his innovative approach to pickling and fermentation, where he transforms peak seasonal produce into creations with complex, probiotic-rich taste. He is passionate about teaching these timeless skills, empowering you to capture the season's bounty.

Join Chef Michael for a unique class where his professional mastery meets hands-on, accessible instruction. You'll leave not only with delicious creations but also with the knowledge to make fermentation a flavorful staple in your own kitchen.