Plymouth Pickle & Fermentation Festival

Plymouth Pickle and Fermentation Festival 2025 will be on Saturday June 7th from noon to 5 pm. Note that one workshop starts at 10 am.

Pickle people and ferment fans unite! Come join us for Plymouth’s second pickle and fermentation festival, hosted by Independent Fermentations Brewing in collaboration with Pretentious Pickles and Edible Southeastern Massachusetts. The festival will include exhibitors serving up pickled and/or fermented foods and beverages, workshops/classes, hands-on sauerkraut mob, demonstrations, a science corner and sensory lab, and music by The Shady Roosters and Thee Associates. The festival is free except for the workshop/classes which have a fee and require registration due to limited space (see link to workshop/classes below for more information).

VENDORS AND NON-PROFITS

Welcome Tent – Edible Southeastern Massachusetts https://ediblesema.com/
Independent Fermentations – Beer, kombucha, homebrew supplies, ferment tastings https://independentfermentations.com/
The Pretentious Pickle Company https://www.pretentiouspickle.com/
Plymouth Bay Winery https://www.plymouthbaywinery.com/
Al’s Backwoods Berry Company https://www.alsbackwoodsberrie.com/
Burke’s Fermentary Hot Sauce https://thefermentarytaproom.com/
Hidden Hollow Soaps made with beer/kombucha/SCOBYs
Honey Bound Meadery https://thecolonyma.com/pages/honeybound-meadery
Foss Farms – pulled pork sandwiches with sauerkraut https://www.facebook.com/chefdfoss/
Crazy Uncle Red’s Ferments – they started with hot pepper jelly and the rest is ferment history https://www.crazyunclereds.com/
Suenos Chocolates https://www.suenoschocolate.com/
Florence Streets Foods https://florencestreetfoods.com/
StoneLedge Gardens https://www.stoneledgegardens.com/
Kimchi by Og Lim
Aya’s Culture Kitchen https://ayasculture.com/
Speedwell Coffee https://speedwellcoffee.com/
Meadow Street Grill
Maggie’s Pierogies
Johnny Bs Rockin’ Doughnuts
SauerKraut Mob – make your own sauerkraut
Homebrew Demo – live brewing demonstration – Chris Ayers
Cooking with Fire demonstration and Book Signing – Paul Marcoux
Bokashi Anaerobic Composting Fermentation Demonstration and Compost Tea – Peter Swanson
Black Feather Horse Rescue – Make your own beach/shopping bags out of grain bags for a donation to the Rescue.
Science Corner and Sensory Lab – learn how yeasts and bacteria contribute to the smells and tastes of pickled and fermented foods

Workshop/Classes

Workshop/Class (10 am – noon): Saturday, Jun 7, 10 am – noon. Salsa Fermentation Workshop with Briget Bride. In this hands-on workshop at the Festival, you’ll dive into the world of lacto-fermentation and create your very own quart of salsa to take home, complete with a fermentation setup! Choose from a variety of fresh, seasonal ingredients like strawberry, pineapple, and tomato to craft a salsa that’s as unique as your taste buds. You’ll also get to sample some tangy, fermented salsas during the class. By the end, you’ll leave with the skills and knowledge to continue fermenting at home—plus a jar of your own delicious, gut-friendly salsa! Briget’s journey into fermentation started decades ago with a personal mission to improve her health through nourishing, whole foods. As she dove deeper into fermentation, she not only discovered the incredible health benefits but also developed a true passion for the craft itself. What began as a personal practice soon blossomed into a love for teaching, and for the past 10 years, she’s been sharing the art of fermentation with others. Briget works closely with local farms, using seasonal, fresh produce to create small-batch, flavorful ferments that are as connected to the land as they are to your health. She focuses on making fermentation approachable—whether you’re just starting out or looking to deepen your skills—and she will inspire you to bring the magic of fermented foods into your everyday meals, one jar at a time. The cost for this workshop is $50 per person (plus Eventbrite fees); tickets are available at https://www.eventbrite.com/e/salsa-ferment-workshop-with-briget-bride-tickets-1338101350159

Workshop/Class (2:30-3:30): Cheese 101 Workshop with Jennifer Tolliver. In this workshop at the Festival, we’ll learn how microbes help turn milk into delicious cheese. From the initial make to the aging process, cheesemakers and affineurs use various microbiotic cultures to create different tastes and textures. Through the tastings, you’ll experience the terrior of the pasture and the aging caves. Formaggio Kitchen Cheesemonger and former cheesemaker, Jennifer Tolliver, will guide you through several styles of cheese, from fresh chevres and creamy bries, to piquant blues and pungent washed rinds. The workshop will include tastings of several styles of cheese, including cow, sheep and goat cheeses. Please let us know if you have any allergies or dietary restrictions. The cost is $30 per person (plus Eventbrite fees); tickets are available at https://www.eventbrite.com/e/cheese-101-with-jennifer-tolliver-tickets-1338558146449

Workshop/Class (4:00-5:00): Saturday, Jun 7, 4:00-5:00. Demystifying Sourdough by Paula Marcoux. Are you natural-leavening-curious? Or did you, like so many, take to sourdough baking during lockdown, and then become a bit frustrated with conflicting instructions from mystical authorities? Or maybe you’re already a seasoned home-baker, but you sometimes feel like your sourdough culture is controlling you, rather than the other way around? This presentation is an opportunity for new bakers to learn the basics for success and acquire their own culture to take home and love. It’s also a chance for those with questions or reservations about their own practices to perhaps refresh their understanding. This discussion will not dwell on the minute science behind the workings of a leavening culture—rather it will seek to cultivate a more intuitive, trusting, sustainable relationship between bakers and the friendly, obliging, helpful microbial communities that serve us. Tickets are $30 (plus Eventbrite fees) and available at https://www.eventbrite.com/e/demystifying-sourdough-by-paula-marcoux-tickets-1342507238289

Saturday, June 14th. Live Music – Cantina Slims

Thursday, June 19th, 5:30 pm. Sustainable Plymouth Book Club.

Friday, June 20th, 5:30-7:30. Toilet Talk – Reducing the Impacts of P and N on Water Resources. Bryan Horsley from the Massachusetts Alternative Septic System Test Center (MASSTC) will introduce urine-diverting (UD) toilet systems — a low-cost, eco-friendly technology designed to capture nitrogen and phosphorus before they contaminate our groundwater and surface water. He’ll share details about MASSTC’s upcoming pilot project and how UD toilets could be a game-changer for coastal communities. Bryan will also discuss Enhanced Innovative/Alternative (EIA) septic systems and their potential to reduce nitrogen levels compared to traditional septic systems. Free Admission. Sign up in the taproom or email Rose at info@independentfermentations.com