Fermentation Workshop with Darich Perez

Join fermentation educator, cook, gardener, and artist Darich Pérez Reyes for a hands-on workshop exploring the art of lacto-fermented vegetables. Drawing from his Puerto Rican heritage and years of experience practicing and teaching fermentation in New York’s Hudson Valley, Darich will guide participants through the fundamentals of preserving vegetables using salt and naturally occurring beneficial bacteria. Participants will learn the science behind lacto-fermentation, how to safely ferment seasonal vegetables at home, and the cultural traditions that have sustained fermentation practices across generations.

Darich will share practical techniques, tips for successful ferments, and insights into how fermentation connects food, culture, community, and sustainability. Whether you are new to fermentation or looking to deepen your skills, this workshop offers an opportunity to explore ancestral food traditions, gain confidence in creating your own fermented vegetables, and discover the rich flavors and health benefits of this time-honored practice. Participants will leave with knowledge, inspiration, and a jar of the fermentation they make in class to care for and continue the process at home.

Darich Pérez Reyes is an artist, cook, gardener, fermentation practitioner, and educator who has lived in New York’s Hudson Valley for the past ten years. He comes from a family in Puerto Rico where fermentation and a love for food have long been essential parts of cultural and family traditions—a legacy he strives to preserve and share. His interest in fermentation began at an early age under the influence of his grandmother, who taught him how to make "pique," a traditional Puerto Rican hot sauce. Through cooking, gardening, and education, Darich explores the connections between food, culture, community, and the natural processes of fermentation.

• General Admission: $30
• Youth 16 and under: $15

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