Vinegar Fermentation 101

Vinegar Fermentation 101 is a hands-on workshop led by Maya Glicksman on making vinegar from fruit and kitchen scraps. The session covers the two-stage fermentation process, practical troubleshooting, identifying the vinegar “mother,” and ways to create more complex, layered flavors.

Glicksman connects fermentation to community wellness, circular food systems, climate resilience, and environmentally just relationships with land in Washington, DC. Participants who can are encouraged to bring a medium-sized jar with a lid.

When: Tuesday, November 24, 2026

Showtimes: 7:00 PM–10:00 PM

Venue: Rhizome DC

Instructor: Maya Glicksman

Workshop Content: The workshop explains the fundamentals of two-part vinegar fermentation and provides hands-on instruction for using fruit and scraps. It also addresses how to respond to kahm yeast and mold, what a vinegar mother may look like, and how to build and layer distinctive vinegar flavors.

Tickets: Price not available; the event is described as sliding scale.

Registration: Registration is required.

What to Bring: A medium-sized jar with a lid, if possible.

Instructor Background: Maya Glicksman’s practice draws on earth science and personal connections with land, with a focus on community wellness, circular food systems, and climate resilience. Sound and fermentation are central to her experimental work.