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All Things Cultured

@allthings_cultured

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Zero-Waste fermenter & chef Katerina
1 ingredient- multiple living ferments
Comment 'WASTE' on any of my posts for the free class.
Book in progress!

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Here’s where we’ll be fermenting for the rest of 2026.

From Byron Bay to the Gold Coast, Southern Highlands and Northern Tasmania — plus our monthly online fermentation classes for those joining from further away.

There’s a lot coming between now and the end of the year: Fermentation Club gatherings at The Farm, zero-waste workshops, Japanese fermentation and miso making, agriCULTURED in Tasmania, Gold Coast sessions, and our monthly Substack classes where we take one seasonal ingredient and explore what fermentation can do with every part of it.

Swipe through for the September–December calendar and save this post so you can come back to it.

All booking links are now in my link in bio — including:

Fermentation Club · Byron Bay
Gold Coast workshops
Monthly online classes · Substack
Moonacres · Southern Highlands
agriCULTURED · Tasmania

Come join me at the preserving table somewhere along the way. taken in The Farm at Byron Bay by @allthings_cultured

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2 months ago

The Fermentation Club gathers around one seasonal ingredient in it's seasonal peak—when pumpkins take over the garden, citrus trees are overflowing, cabbages are at their sweetest, or you've simply got a loaf of stale bread sitting on the bench.

Instead of making just one recipe, we transform every part of that ingredient into multiple gut-nourishing ferments. Kimchis, krauts, misos, kvasses, fermented condiments and more.

You'll leave with jars you've made yourself, recipes you'll use again and again, and the confidence to ferment whatever comes into season or lands in your kitchen.

Join us:
Byron Bay — The Farm (our residency, 8 seasonal sessions each year). Next session: 22 August Pumpkin.
Gold Coast — Ground Grocer, Currumbin Valley (4 seasonal sessions each year). Next session: 19 August – Citrus.
Online— Monthly live classes on Substack for paid subscribers.

Comment *CLUB* and I'll send you all the details. taken in The Farm at Byron Bay by @allthings_cultured

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3 months ago

Consider this your map!

One of the questions I get asked the most is, "Where do I actually find everything?"

Is the course the same as the newsletter? Where do the products come from? What's the Fermentation Club? And where do I start?

So I thought it was finally time to put it all in one place.

Everything I do begins with one simple idea: every bit counts.

At Byron Fermentary, that means working with seasonal produce from my own garden and local Northern Rivers growers, transforming ingredients that are often overlooked or produced in abundance into ferments that celebrate the season.

The Fermentation Club is where we gather around the table. Small, hands-on sessions at The Farm in Byron Bay, working with whatever is abundant right now and turning it into food we'll enjoy for months to come. Our very first session is all about citrus on 25 July, and I honestly can't wait.

If you're further away, the same seasonal ferments I make throughout the year become the Gut Reset Box, bringing a little piece of the Northern Rivers to kitchens around Australia.

All Things Cultured is where I teach everything I've learned over the past decade. Online courses, practical skills and inspiration.

And Substack is where it all comes together. Every Monday I share the Every Bit Counts series, exploring how one ingredient can become multiple ferments. There's always one free recipe, with the full collection available to paid subscribers. From mid-July, paid members will also receive a new monthly live class as part of their membership.

Thank you for being here and being part of this journey. It genuinely means the world to me.

Oh yes, free class!
Comment WASTE if you haven't yet watched my free Zero-waste fermentation class. Turn one ingredient into multiple ferments. taken in The Farm at Byron Bay by @allthings_cultured

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3 months ago

How much of a beetroot or carrot do you actually use before the rest ends up in the compost? 🥕

We often think of peels, skins and offcuts as waste. But there’s still plenty of goodness in the parts we tend to throw away.

This month’s Fermentation Club with Katerina from @allthings_cultured is all about looking at these humble root vegetables a little differently.

Together, you’ll make:
Roasted Beetroot Miso
Beetroot Peel No-Soy Sauce
Carrot Kimchi
Carrot Peel Kvass

Learning how fermentation can help us use more of what’s in season and waste a little less along the way.

It’s hands-on, so you’ll leave with your own ferments and some new skills to try at home.

🗓️ Saturday 24 October
⏰ 9am–12pm
📍 The Farm

No experience necessary.

Comment SEASON below and we’ll send you the booking link by @allthings_cultured

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4 days ago

Comment WASTE and I’ll send you my free Zero Waste Fermentation Mini Class, where I show you how to take one ingredient and turn it into multiple ferments no waste.

We’re continuing our chilli fermentation weeks, and this time we’re making a seriously spicy pineapple + bird’s eye chilli salsa.

I started with two small pineapples. The cores went into last week’s red chilli + koji ajika, the skins went into tepache, and the beautiful flesh became this salsa.

SPICY PINEAPPLE SALSA

INGREDIENTS

2 small pineapples, skin and cores removed, approximately 1–1.5 kg (2.2–3.3 lb) flesh

1 tbsp sea salt

Bird’s eye chillies, to taste

A tiny splash of water, just enough to blend the chillies

Fresh mint, to finish

METHOD

Cut the pineapple into small cubes and place in a bowl.

Blend the bird’s eye chillies with just enough water to get the blender moving. If you’re using very hot chillies, wear gloves!

Add the chilli paste and salt to the pineapple and mix thoroughly.

Pack into a clean 2 L (2 qt) jar, leaving plenty of headspace. Cover the surface with baking paper (parchment paper) and add fermentation weights.

Ferment at room temperature for approximately 2 weeks. This is a very active ferment, so burp the jar regularly during the first week.

Once it’s tangy, fruity and fermented to your liking, stir through plenty of fresh mint.

My original plan was to blend this into a hot sauce, but I tasted it and immediately changed my mind.

It’s VERY spicy on its own, but with eggs and avocado, grilled fish, tofu or something rich and creamy, it’s incredible.

And you absolutely don’t have to use bird’s eye chillies. Choose your chilli depending on how much heat you actually enjoy.

For more chilli stories, read The Year We Ran Out of Sriracha on my Substack.

Link in bio. taken in The Farm at Byron Bay by @allthings_cultured

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5 days ago

We’re starting our chilli series with something I grew up with: ajika.

Ajika comes from Georgia, in the Caucasus, and it was something very familiar to me growing up in the Soviet Union. Georgian food travelled far beyond Georgia, and some of my closest childhood friends were Georgian, so ajika was very much part of the food around me.

But this is not quite the ajika of my childhood.

I now live in the subtropics, so naturally, a subtropical fruit had to find its way in.

Pineapple. Or, more specifically — pineapple cores.

The beautiful flesh is being saved for next week’s hot sauce, but the cores still have so much sweetness and flavour left in them. So instead of throwing them away, they became part of this ferment.

And it could not be simpler:

Pineapple cores. Koji. Red chillies.

That’s it.

Fermented together for a couple of weeks, they become my take on ajika — fruity, fiery and a little bit umami, almost smoky from the koji.

A little bit of the food I grew up with, transformed by the ingredients that surround me now.

This is recipe number one of our chilli series, and we’re only getting started.

All of this week’s chilli recipes are dropping on Monday in my Every Bit Counts edition on Substack.

And if you haven’t read our latest newsletter yet, The Year the World Ran Out of Sriracha, start there. It’s the story of chillies, how they travelled around the world, and how they became so deeply embedded in cuisines thousands of kilometres from where they originated.

All on my Substack. Link in bio. taken in The Farm at Byron Bay by @allthings_cultured

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15 days ago

COMMENT WASTE if you want to learn how to turn one ingredient into multiple ferments with no waste, and I’ll send you my FREE mini class.

This is probably the closest taste to the ajika I remember growing up with.

Back in the Soviet Union, it felt like every family had their own version of ajika. Recipes travelled, changed and adapted depending on who was making them and what was available.

So if there are any Georgians here, I would genuinely love to know: what does traditional green ajika look like in your family? Is there even one “traditional” recipe, or is every household a little different?

My fermented version:

300 g green chillies
2 green capsicums/Bell peppers
1 head of garlic
1 small bunch of coriander
Green shallots or green onions
½ tbsp salt

Blend everything together — you can leave it quite textured or take it further depending on how you like your ajika.

Pack into a clean jar and press a piece of baking paper directly onto the surface to help protect it from kahm yeast forming.

Ferment at room temperature for 5 days, then move it into the fridge to slowly mature for another 2 weeks.

Spicy, fresh, garlicky and incredibly vibrant.

This is only our second recipe in the chilli series. All of this week’s recipes are dropping on Monday in my Every Bit Counts edition on Substack.

And read my latest article, The Year the World Ran Out of Sriracha, on my Substack.

Link in bio. taken in The Farm at Byron Bay by @allthings_cultured

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15 days ago

COMMENT WASTE and I’ll send you my free Zero-Waste Fermentation Class.

And that’s a wrap on Coffee Week.

This has been one of the most insightful ingredients we’ve explored so far.

We started with something billions of us drink every day and looked beyond the cup — at what happens to coffee once it’s brewed and the grounds are automatically considered waste.

And from one cup of coffee, we made four completely different ferments.

Espresso amazake — creamy, naturally sweet and deeply coffee-flavoured.

Then, from the spent coffee grounds:

Coffee grounds garum — a dark, deeply savoury no-soy sauce.

Coffee grounds miso — made from the fermented solids left after straining the garum, perfect for baking, sauces and marinades.

Coffee grounds koji seasoning — the same fermented solids, dehydrated and transformed once again.

One cup. Four products. And the part we normally call “waste” gave us three of them.

After almost two years of experimenting with this idea, seeing it all come together has completely changed the way I look at spent coffee grounds.

They’re not the end of coffee. They’re a by-product with another life waiting to happen.

If you missed it, Coffee’s Second Act article is now on my Substack, along with all four recipes.

Link.in bio. taken in The Farm at Byron Bay by @allthings_cultured

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18 days ago

COMMENT WASTE and I’ll send you my free Zero-Waste Fermentation Class.

We drink around 2.3 billion cups of coffee every single day worldwide, creating millions of tonnes of spent coffee grounds every year. It’s almost impossible to imagine the scale of it.

And the moment that coffee is brewed, the grounds are automatically considered waste. Most end up in landfill, while only a very small amount finds another life through composting or other uses.

But this week, I wanted to look at coffee grounds through a fermentation lens.

Because brewing doesn’t mean there’s nothing left. Those grounds still hold flavour, nutrients and plenty of potential.

After a couple of years of experimenting, I finally landed on a coffee grounds garum I’m really happy with — a deeply savoury, umami-rich no-soy sauce.

And the best part? The process doesn’t give you just one product.

The liquid becomes the garum.

The fermented solids become a miso-like paste.

And some of those solids can be dehydrated into a coffee grounds seasoning.

Three completely different products, all from one ingredient that would otherwise have been thrown away.

Coffee’s Second Act, my newest newsletter exploring what happens to coffee after we drink it, is now on Substack.

And on Monday, I’ll share the recipes for all three products, plus coffee amazake, on my Substack, All Things Cultured.

Link in bio. taken in The Farm at Byron Bay by @allthings_cultured

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23 days ago

Comment WASTE and I’ll send you my free Zero-Waste Fermentation Class.

Coffee is one of the most consumed drinks in the world. Billions of cups are brewed every day — and with almost every cup comes something we automatically call waste: spent coffee grounds.

This week, I’m looking beyond what’s in the cup and asking what happens after we drink the coffee.

What is actually left in spent coffee grounds? What potential do they still hold? And how can fermentation turn them into something worth keeping?

The full article is now on my Substack, All Things Cultured— link in bio.

And on Monday, I’ll drop the recipes: coffee amazake, coffee grounds garum, miso, and a seasoning.

As always, one recipe is free for everyone. The rest are available to paid subscribers, together with the full recipe library and my monthly online fermentation classes.

@threeblueducks
@thefarmatbyronbay
@single_o taken in The Farm at Byron Bay by @allthings_cultured

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25 days ago

What a pleasure to spend Saturday with Katerina from @allthings_cultured who travelled from Byron Bay for our first Japanese fermentation class at Moonacres.

There was so much to take home — jars of miso and shio koji, recipes, ideas and the confidence to keep experimenting.

Katerina is wonderfully creative, passionate and generous with her knowledge. The care she puts into her food and her teaching makes it easy to understand why people return to her again and again.

We loved learning from her, especially the reminder that good food can ask us to slow down, be patient and make more from the food we have.

Thank you, Katerina, for such a thoughtful, hands-on day. If you haven’t explored her work, have a look at All Things Cultured — she offers online learning too, so you can get started in your own kitchen 💚 #fermentation #japan #health taken in Moonacres School by @allthings_cultured

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7 days ago

Japanese Fermentation Workshop | Southern Highlands

I'm so excited to be travelling to @moonacresschool on 10 October for a full day dedicated to one of my favourite subjects—koji fermentation.

Together we'll build the foundations of Japanese fermentation by making:

• Traditional miso
• Seasonal vegetable miso, using whatever beautiful produce is abundant in the region at that time of year
• Zero-waste shio koji—one of Japan's most versatile seasonings, turning everyday vegetable offcuts into something extraordinary.

Throughout the day we'll explore the science behind koji, learn how to confidently formulate and manage your own ferments, and discover why this remarkable fungus has been at the heart of Japanese cooking for centuries.

You'll head home with three jars to mature, detailed notes, recipes, and the confidence to continue fermenting in your own kitchen.

If you're in Sydney, the Southern Highlands or Canberra, I'd absolutely love to see you there. Join me for a day of learning, preserving, and discovering just how much flavour can come from a single microorganism.

See you in October! taken in Southern Highlands by @allthings_cultured

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a month ago