If you prefer to pay your deposit or full course fee via a direct deposit, with Wise, with a check or via another method, please fill out a registration form and send proof of payment to info@ranchomastatal.com. For information on payment details go here.

Description

Fermentation is one of the oldest and most magical ways we’ve learned to preserve, transform, and enrich our food. In this hands-on workshop, you’ll dive deep into the art and science of live-culture fermentation—learning how to turn simple, raw ingredients into health-boosting, flavor-packed staples for your kitchen.

Together, we’ll explore the microbial worlds behind some of our favorite fermented foods. From pickles and kimchi to herbal sodas, country wines, vinegars, and cheeses, you’ll gain both the knowledge and confidence to make them safely and successfully at home. We’ll look closely at the major microbial groups—like lactic acid bacteria, yeasts, and acetic acid bacteria—and learn how to create the ideal environments they need to thrive.

Beyond the fermentation itself, this workshop offers an unforgettable experience in a truly unique setting. You’ll be immersed in the rhythms of Rancho Mastatal—surrounded by lush tropical forest, vibrant gardens, and a community deeply engaged in regenerative living. Enjoy home-cooked meals (many featuring fermented foods), stay in beautiful naturally built accommodations, and connect with others who share your curiosity and passion for food and sustainability.

You’ll leave with tested recipes, your own starter cultures, and the confidence to carry this ancient, transformative practice into your daily life. Most of all, you’ll walk away inspired by the flavors, microbes, and community that make fermentation such a powerful act of nourishment and connection.

* Bring a friend that takes our Timber Frame Construction class (running simultaneously) and you both get 10% off! *

This class is ideal if YOU:

• Love fermented foods and wants to understand how they’re made

• Hope to incorporate more homemade probiotics into your diet

• Are working toward greater self-reliance in the kitchen

• Want to have fun, get hands-on, and leave with practical, life-changing skills

Schedule

Daily Hours:

• AM class: 8-10:00am

• Brunch and Free time: 10-12:00pm

• PM class: 12-2:00pm

• Free time, sports, waterfall, etc…

• Dinner: 6:30pm

Day 1 “LAB”: Lactic acid fermentation

• Introduction to fermentation. The chemistry, physics and biology of ferments plus important factors for success.

• Lactic acid fermentation, benefits, types, and processes.

• The world of lactic acid ferments, dry brining, wet brining, hot sauces, and pastes.

Day 2 “Yeast”: Alcohol fermentation

• Yeast fermentation theory, types of alcoholic drinks, wild vs. controlled fermentation.

• Going deep into alcohol fermentation, practical of hooch, fruit wines, and beer making.

• Bottling wine and the importance of aging.

• Making your own spirits, distillation of homemade alcohols, opening the door for so many amazing cocktails.

Day 3 Free Day

Day 4 “AAB”: Acetic acid fermentation (vinegar)

• How to produce your own vinegar, theory behind acetic acid production. Simultaneous vs. two stage process.

• From alcohol to vinegar, practical of fruit vinegar and scratch vinegar.

• Bottling and flavoring vinegars.

• How to make vinegar pickles and shrubs.

Day 5 “SCOBY”: Mix culture fermentations

• Theory of the science of symbiotic colonies of bacteria and yeast. Different types of SCOBY and their products.

• Probiotic soda made with water kefir, how to make delicious and refreshing drinks.

• Creating your ginger bug and making ginger beer.

• Be a part of the magic of kombucha, first and second fermentation.

• Starting your own sour-dough culture and how to take care of it.

• The charming milk kefir, how to make probiotic milk-based drinks, yogurt, dressings, and cream cheese.

Day 6 “Bread and cheese”: Mixed culture fermentations

• The theory behind bread making focused on sourdough.

• Types, and process of cheese making.

• Making sourdough easy, how to provide real bread for yourself.

• Making farm (fresh) cheese.

Instructor

Sam Hansen

Sam Hansen was raised in Costa Rica alongside his 3 older siblings after his parents moved from the US in the early 90’s. Growing up surrounded by lush jungle and wild tropics instilled a love for nature and adventure from a young age. From eating dirt in the garden to collecting chicken eggs on a small farm plot, agriculture was almost an inevitable passion for Sam. He studied Agronomy at EARTH University where he deepened his knowledge of sustainable food models and global food security.

Sam has found soil to be a never-ending rabbit hole of mystery and fascination, tending living systems through sustainable practices and applying agroecology principles have shown him how to work with nature. Working hand in hand with these systems and allowing a living soil to provide abundant and nutritious food; he also loves transforming harvests and creating experiments with fermentation.

After five years running a fermented beverage company, Sam heeded a calling back to nature to apply his knowledge as well as learn from Rancho Mastatal; a model to follow for anyone seeking a sustainable life style in the tropics.

COURSE START AND ARRIVAL DATES

The course will start at 8 am on January 6.  Students are encouraged to arrive on January 5. Lodging the night of January 5 is included in the cost of the class.  You must arrive before 6.00pm, we will not be able to attend you after this time.

COURSE END AND DEPARTURE DATES

The course will end at around 2 p.m. on January 11.  Most students will depart on the morning of July 12.  Lodging the night of January 11 is included in the cost of the class.   

Cost

Central Americans: $550

Other Nationality: $800

* Bring a friend that takes our Timber Frame Construction class (running simultaneously) and you each get 10% off! *

Includes food, lodging and course instruction.

If you prefer to pay your deposit or full course fee via a direct deposit or check please fill out a registration form and send proof of payment to info@ranchomastatal.com. For information on payment details go here.

Pricing is determined by your legal Costa Rican immigration status.

These prices include lodging, all meals, course instruction and full access to Rancho Mastatal and its private wildlife refuge.

To pay any remaining balance go to our Payment page for more information and options.

LANGUAGE

The course will be taught in English. Both teachers speak Spanish for clarifying questions.

ACCOMMODATIONS

All food and lodging is included in the cost of  the course.   Students will stay in the Ranch bunkhouse with options for upgrades.  We provide high quality mattresses, linens and blankets.  Please see our Accommodations page for more information.  

CANCELLATION POLICY

Please see our cancellation policy here.

GETTING TO RANCHO MASTATAL

Please see our Directions page for detailed information on how to get to Rancho Mastatal.  

QUESTIONS

For more information about this class and Rancho Mastatal please contact us at info@ranchomastatal.com , call us at +506 2200-0920 or text/WhatsApp us at +506 8539-1404.