Fermentation Fundamentals - Autumn 2026

Fermentation Fundamentals - Autumn 2026Fermentation Fundamentals Learn to Safely & Confidently Ferment Your Own Foods at Home TBA Autumn 2026 6: 30pm8: 30pm MST Choose your experience In Person Experience $95 Online Experience $65 In Person: Light Cellar Teaching Kitchen (limited seats) Online: Live via Zoom (link provided after registration) Discover the art and science of fermentationand bring living foods back into your kitchen Fermented foods are some of the most nourishing and

Fermentation Fundamentals

Learn to Safely & Confidently Ferment Your Own Foods at Home

TBA Autumn 2026
6:30pm–8:30pm MST

Choose your experience

• In-Person Experience — $95

• Online Experience — $65

In-Person: Light Cellar Teaching Kitchen (limited seats)
Online: Live via Zoom (link provided after registration)

Discover the art and science of fermentation—and bring living foods back into your kitchen

Fermented foods are some of the most nourishing and beneficial foods humans have ever consumed—yet very few people today regularly eat them, and even fewer know how simple and satisfying it can be to make them at home.

In this immersive class, Chef Alex Hamilton will guide you through the foundations of safe, effective, and delicious fermentation so you can confidently begin creating your own probiotic-rich foods at home.

You’ll learn the key principles that make fermentation work, how to avoid common mistakes, and how to create vibrant ferments full of flavour, life, and beneficial bacteria.

Whether you’re completely new to fermentation or looking to deepen your understanding, this class is designed to give you the confidence and practical understanding to begin right away.

In this class, you’ll learn:

• The core principles behind successful fermentation

• The health and digestive benefits of fermented foods

• How to safely ferment a variety of vegetables

• The key conditions required for healthy fermentation

• How to troubleshoot common fermentation issues

• How to work with salt, timing, temperature, and brine

• Ways to creatively incorporate ferments into everyday meals

Recipes and techniques include:

• Sauerkraut & kimchi

• Lacto-fermented vegetable pickles

• Beet kvass & probiotic brines

• Fermented hot sauce & mustard

• Plus inspiration for creating your own flavour combinations

What you’ll experience:

• Guided tasting of a variety of fermented foods

• Practical demonstrations and fermentation techniques

• Real-world tips from the Light Cellar kitchen

• Plenty of opportunity for questions and discussion

Choose your experience:

In-Person Experience

• Full tasting experience

• Direct interaction and Q&A

• Immersive classroom environment

Online Experience

• Join live from home

• Full teaching + Q&A

• Great for those outside Calgary or unable to attend in person

Continue your learning:

Related classes include:

• Ferments in Real Life (Free Intro Class)

• Healthy Sodas

• Wild Sourdough

Who this is for:

• Anyone wanting to improve digestion and gut health naturally

• Home cooks interested in traditional food preparation

• Beginners wanting to safely learn fermentation from the ground up

• Anyone curious about probiotic foods and living nutrition

Instructor

with Chef Alex Hamilton

Alex is currently the chef and culinary wizard at the Light Cellar and has a catering business called Feast. He has been cooking professionally for 23 years. He has cooked in many of Calgary’s top restaurants and even worked in China and Los Angeles. Having experience in all aspects of cooking and baking, he loves exploring other cultures' food and applying techniques to local ingredients. His current focus is foraging and fermentation, getting to know the Calgary area’s flora and fauna. He is deepening his understanding of the local supply chain and how to best utilize it and lessen waste.  He explores how to make delicious food healthy and healthy food delicious, integrating time honored food traditions that promote better well being.   There is a deep importance for a healthier and more synergistic relationship with food and the energy systems of our body. 

What past participants have said:

“I had an extraordinary time and feel so grateful for this information and exposure! I am SO ready to include fermentation in my family’s foods.” — Lora D.

“Thank you so much! This was an amazing class!” — Anise T.

“This class will surely impact my life in the most profound way.” — Vivien B.

After you register:

All participants will receive:

• A reminder email with full event details

• The link to join live (for online attendees)

• Access to the session recording after the class

• Recipes and supporting class resources

If you can’t attend live, you’re still welcome to register and watch the replay.