Festival Breakdown

These hour long explorations are the festival's main event. Dive into a wide range of fermentation skills and concepts with some of the Sunshine State's most respected food artisans.


My mozzarella is your natto

We are what we (don’t) eat. Kirsten and Christopher Shockey will take you on a culinary journey through the world’s cultures and fermented food ways, highlighting regions whose climates mimic our own here in South Florida.

Keynote Address

5-6pm | Main Hall

all day fun

Check out delicious fermented food, drink, and handcrafted products from around the state! 

While you're checking out the goods, be sure to stop by the Build Your Own Pickles Tent and leave with your very own jar of fermented veggies!

artisan market

Parking Lot

The fine folks at Sailfish Brewing Co have put together a tasting area of epic proportions! Sample beers from around the state, visit with the men and women behind the brews, and dive into the Sunshine State's craft beer renaissance! Participating breweries include Sailfish, Walking Tree BrewerySide Door Brewing CompanyOrchid Island BreweryMash Monkeys Brewing Co., and HopLife Brewing Company, with more to be announced soon!

All fest participants over the age of 21 will have access to the brew garden. You heard that right. Free beer for all!

Brew Garden

Parking Lot

Want to share your homemade kraut with fellow fermentos? Do you home brew kombucha? Make miso? Got some super starters to share with the world? Bring your fermented creations and starter cultures and sample many others at the Fest's kraut share for all the world to see. (Well, the microbial world anyway.) 

Kraut Share


Pickles gone soft? Sourdough not springing? Kombucha lost its fizz? Stop in and ask the experts! We'll have professionals available all day to talk through your fermentation questions and concerns.

Ferment Help Desk

Mosaic Studio

Want to share your best kraut? Do you home brew kombucha? Got a super sourdough bread to share with our judges? Bring it on at the Fest's fermentation competition. Categories include vegetable ferments, alcohol ferments, bread and beverages (non alcoholic). Just bring a clearly labeled sample of your ferment with enough for 5 judges to have a taste. When you arrive, you will fill out a form about your submission and hand it over to the judges!

Ferment Competition




We're celebrating what is sure to be an incredible day with an epic feast! After you've spent the day filling your head with knowledge, mosey out to the farm at 6pm to fill your belly with treats! The Feast features beer brewed by Sailfish Brewing Co and a delicious menu by Pizza Paradise. Expect wood-fired sourdough pies and creative salads and bites, all highlighting the art and craft of fermentation. 

We have a limited number of tickets for the Feast, so be sure to reserve your place today!


VIP Workshops

On top of all the amazing on offer at the fest, we're also including two VIP workshops to choose from. Both workshops will take place at the farm on Saturday from 9am-12pm, right before the fest kicks off. Space is EXTREMELY LIMITED, so book your spot today!

Make Achar: Sun Pickles from the Indian Subcontinent

These pickles are very different from the brine-drenched ferments that most folks are familiar with. In fact, they sit in the sun, proudly fermenting in a fairly dry mix of spices, ground mustard, and oil. You will understand this unique type of fermentation and learn how you can make flavorful pickled condiments for any vegetable you can think of, from whole chiles to green beans and radishes. You will taste the flavors of achar and make your very own batch to take home to ferment using seasonally available vegetables.

Workshop A

Kirsten + Christopher Shockey

Starter Cultures and Botanicals in Fermentation

Explore starter cultures in fermentation – their histories and the delicious, nourishing foods they create. All starter cultures, just like the backslopping sauerkraut brine, are originally sourced from nature. Fermentation is a testament to the deep intelligence of age-old processes, the wonders of collaboration with nature, and the eagerness of microorganisms to thrive. How can we integrate this knowledge into our fermentation practice to discover unique recipes and spur traditions of our own? Experience some tasty creations, go home with starter culture samples from the Fermentation on Wheels bus, collected from across the county, to play with at home, and learn how to work with local plants to encourage fermentation.

Workshop B

Tara Whitsitt