2023 Portland Fermentation Festival
Honorary guest speaker Kirsten Shockey, co-founder of The Fermentation School and author of several excellent and bestselling fermentation books including Fermented Vegetables! Kirsten’s talk and Q&A will run from 6-7pm
portlandfermentationfestival.
All ages, open to the public, $15-$30 advance, $20-$35 cash at door
Children 12 and younger attend for free
Tickets on sale now!, limited cash-only tickets available at door
Festival hashtag #pdxfermentfest The 2023 Portland Fermentation Festival, aka Stinkfest, is just a couple months away and we are so happy to host it again after a three-year pandemic hiatus. For this very special reunion-feeling festival we welcome Kirsten Shockey, author of several fermentation cookbooks that we adore, including her bestselling Fermented Vegetables, co-founder of The Fermentation School and a wise and wonderful ferments teacher! We are thrilled that Kirsten will be traveling up from her farm home in southern Oregon to kick off this year’s fest with an inspiring talk. Copies of Kirsten’s books will be available for purchase at the festival.
Please join us for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kimchi, try kimchi. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing and tasting event of the year.
This year, we are excited to launch our Bacterial Petting Zoo where newbies to the world of fermentation can familiarize themselves with SCOBYs, cultures and mothers of all types. We also welcome back the super popular DIY Fermentation Station where festival goers can make and take home a yummy vegetable ferment. And don’t forget the Starter Barter Culture & Adoption Center where we encourage you to bring a vinegar, kombucha, sourdough or other starter, and/or adopt a starter that someone is sharing!
Come celebrate pickling season with us at the 2023 Portland Fermentation
Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demos, and sample everything from sour pickles, miso and natto, to cheeses, long-fermented breads, hard cider and kombucha.
The Portland Fermentation Festival is, and always has been, a non-commercial event. Once you purchase your ticket and enter the festival you will not be sold to. The wide array of food and drink ferments are not for sale, they are for sampling. We will have hard cider and food to purchase as respite on the rooftop but the mission of the festival has always been firmly rooted in no sales. Our one-night, annual event fosters learning, connecting, communicating and celebrating fermentation with one another. We believe that transactional interactions often get in the way of that.
About the Portland Fermentation Festival Team:
The Portland Fermentation Festival is organized and run by a team of fermentation enthusiasts also known as the Stinkfest Queens.
Liz Crain is an accomplished author (her newest cookbook — Fermenter: DIY Fermentation for Vegan Fare — co-authored with chef Aaron Adams comes out on Sept. 19th!) and one of the fest’s founders. She regularly makes plum wine, miso and kimchi, as well as a rainbow of low- to no-alcohol fizzy ferments and longer duration ferments like Chinese doubanjiang and Japanese shoyu.
Heidi Nestler, CEO of Wanpaku Foods and nutrition instructor at Quest Center for Integrative Health, is one of the nation’s handful of artisanal natto makers. She also enjoys making umeboshi and other traditional Japanese ferments.
Claudia Lucero, cheesemaking book author (One Hour Cheese, Instant Pot Cheese, Cooking with Whey and One Hour Dairy-Free Cheese) and CEO of Urban Cheesecraft, is the group’s cheese guru. Her goal is to empower people to make their own cheese at home, both dairy and dairy-free.
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