May 2026 Fermentation Workshop

This workshop will introduce us to new ways to preserve all the extra mushrooms we find...perhaps during our spring forays in the Sierras. Since this is a new event for our group, some of you were asking for more information about what to expect:

Shane will give a lecture on lacto-fermentation and the traditional practice of fermenting mushrooms as a means of preservation. He’ll share tools, tips, and insights into the fermentation processes and methodologies, as well as discuss fermenting a variety of mushrooms using different formulas and techniques. Shane will share his tried and true recipe for lacto-fermented brined mushrooms, do a demo of the recipe, and discuss multiple variations.

We’ll then shift gears to the workshop portion of the evening, and everyone will make their own batch of Shane’s Foragers Delight Mushroom Kraut to take home and ferment. We will wrap it up with a small tasting of ferments that Shane & Team prepared for the event, as well as a brief Q&A if time permits. After this deep dive, you’ll be confident in lacto-fermenting your own flush of mushrooms next season (or sooner).

Kick off your weekend and come geek out on fermentation and mushrooms with us!

Each attendee will need to bring prep supplies for the workshop.

• Large cutting board

• Chef’s knife

• Paring knife

• Shredder (for carrots)

• Extra large Bowl

• Prep bowls (2)

• Apron

• Kitchen scale (if you have one)

Vegetables and fermenting containers/lids will be provided, the cost of which is included in the ticket price.

Shane Peterson, author of The Farmhouse Culture Guide to Fermenting, is a master fermenter, product developer, and best-selling cookbook author with 20 years of experience working in the fermented food and beverage industry. His first book Fermentering (2015) was a best-seller in Denmark, and eventually was published throughout Scandinavia. As head Fermentologist for Farmhouse Culture he created many award winning product lines. Shane is an advocate for the rewilding of the human microbiome and the human spirit, and uses the craft of fermentation as a vessel to explore our connection to the Earth and the microcosmos. An ardent lover of nature, he spends much of his time hiking, trail running, and foraging the trails of Northern California. Shane consults for fermented food companies and leads fermentation workshops both in the U.S. and abroad. 

More Info and Buy Tickets Here

FFSC Member Prices:

$40 individual, $50 for 2 adults sharing a workstation and provided materials

You will need to login to your member's account to get the access code to buy tickets at the member price. Follow the link above and look for member's only info at the bottom of that page.

Non-Member Prices:

$60 individual, $70 for 2 adults sharing a workstation and provided materials

Annual membership to the Fungus Federation is just $25, so please consider becoming a member to get the best pricing for this workshop, along with all the other priceless benefits of membership! Join

Hope to see you there!

FFSC Culinary Committee

Thanks to Vega for making this happen!