About us

Ottawa Culture Club

A jar of kimchi packed today becomes the base of a soup in December. A batch of miso made in a workshop will still be developing flavour six months from now. Fermentation is one of the few things you make in the kitchen that keeps going after you stop. That's worth understanding properly.

Ottawa Culture Club was started by Jonah Greenbaum-Shinder, who came to fermentation through a love of cooking that first took hold in theatre school. What started with kimchi and sourdough led to working at a beer yeast lab, where the science behind the intuition finally clicked. The workshops grew from a simple idea: fermentation is better learned together than alone.

Every session is a small group. You work with real ingredients, ask questions, taste things at different stages. You leave with jars to keep fermenting at home and a process you can repeat. The goal is confidence, not complexity.

We run public workshops, private group sessions, and collaborations with local partners.