Webinar - Why World Ferment Day matters to YOU
Free webinar hosted by The Fermentation School
Are you a ferment fanatic? Or are you teetering on the brink of tasting a ferment for the first time? Either way, join Kirsten Shockey, Mara King and Jo Webster to find out why you need World Ferment Day in your life.
Overview
Price: Free
Date: 11 October 2025
Time: 6 pm GMT+1
Location: Online
For more information, click below to expand.
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Gut health is a cornerstone of all-round health and well-being. The scientific spotlight on gut microbiota has revealed their vital role in digestion, immunity, mental health, and beyond. But here’s the thing: while intellectual awareness is growing, too many people stop at the headlines and never take the next, vital step of incorporating these foods and drinks into daily life.
Join Kirsten Shockey as she talks with Jo Webster and Mara King about 1 February - World Ferment Day - and why it matters. If you are a fermenter, producer, scientist, chef, restaurant owner or are otherwise involved in fermenting, find out how, through World Ferment Day, you can play a part in transforming knowledge into action, empowering others to improve food enjoyment and health by starting to incorporate fermented foods into their lives.
If you are teetering on the brink of engaging with fermented foods and drinks, listen in to find out more about how World Ferment Day might inspire you to take that important next step.
Have you got the guts to help others make a change or to make a change, yourself? Over time, consuming these foods on a regular basis may give you the best guts you’ve ever had!
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As this event is online, you don’t need to bring anything! But maybe a question or two!
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Kirsten Shockey
Kirsten is the author of award-winning Homebrewed Vinegar, coauthor, with Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and best-selling Fermented Vegetables, now available in the 10th anniversary edition. She can be found writing about life and fermentation at fermentingchange.substack from her home in the mountains of southern Oregon. She is a co-founder of The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture.
Mara King
Originally from Hong Kong, where she developed a love for food culture, Mara has over 20 years of experience building culture in Colorado’s beloved restaurants and through founding her own sauerkraut, kimchi & pickle company. She is an acclaimed fermentation educator and practitioner, who brings her knowledge to the forefront as the Director of Fermentation and Sustainability at Id Est, a restaurant group with six restaurants and a grain mill. Id Est is focused on regenerative agriculture, zero waste menu design and rethinking restaurant impact.
Jo Webster
Jo is an AFN registered associate nutritionist, a medical herbalist with a special interest in gut health and a fermentologist. She is currently working on her PhD, focussing on a particular form of fermented food. She enjoys combining her love of fermenting and herbs through her work with oxymels, a traditional form of herbal medicine that has somewhat fallen out of favour. Jo’s previous career was in law.
Jo is a proponent of being the change we want to see in the world. She works with people one to one as well as running events relating to nutrition, herbs and microbes and she teaches nutrition and elements of herbalism for Betonica School of Herbal Medicine. She is a director of the National Institute of Medical Herbalists. Jo is mother to 4 amazing children. She loves being in the woods, learning, asking questions and laughing. In 2018, she jointly set the first ever Guinness World Record for making the largest dish of bacterially fermented sauerkraut.
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“I had the pleasure of inviting Jo to an RCGP Sustainability event to share her extensive knowledge on fermentation and foraging, as well as guiding us through a hands-on experience of making our own sauerkraut. Her passion for the subject was evident throughout the presentation, and her deep understanding of fermentation made the whole process both insightful and enjoyable. One of the highlights from the day was the foraging walk around the grounds, where Jo introduced us to various herbs and plants. Her expertise shone through as she explained their uses and benefits in both food and wellness. The practical aspect of making our own fermentation creation was a real treat – it was a fun and engaging way to learn. I left feeling inspired and eager to try fermenting at home. Jo's session was not only informative but also incredibly engaging, and I can't wait to apply what I've learned. Thank you, Jo, for such an enriching experience!” - Lucinda Ryan, Royal College of General Practitioners
Just wanted to say a massive thank you for Friday. Your passion and contagious enthusiasm truly inspired both the chefs and me. We had an incredibly enjoyable training session and gained a wealth of valuable insights about fermentation and gut health. I can't wait to see what the chefs do going forward with their newfound knowledge and skills within the BM restaurants. - BM Caterers
Thank you for such a wonderful time over the past few days. Thanks for being so generous and open with your knowledge and for the great atmosphere you created. I left inspired by your beautiful energy and the many conversations we had. - Lyson Marchessault
Thank you Jo and Holly for a fantastic day of sourdough baking. I now feel much more confident to continue my practice at home and can't wait to get Joseph/Walter going. I came out of the day with a strong understanding of what is going on in my dough and how to shape and form the loaf properly to get good volume. - Paula Neubauer
"Spending the day learning to make sourdough was a delight. Jo inspires confidence while imparting knowledge with an easy manner and endless patience. Jo’s attention to detail is so generous and always extends to a fabulous lunch." Jane Bateman
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Terms & conditions will apply to your booking. This event is being hosted by The Fermentation School. Please read their terms and conditions.