The Ferment Kitchen: Geraldine Pene's Journey of Flavour and Resilience.
Fermentation, an ancient art, is being revitalised in Southland thanks to Geraldine Pene and her family. Through The Ferment Kitchen, Geraldine offers unique workshops that blend fun and learning, making fermentation accessible to everyone. Whether online or in person, her sessions demonstrate just how simple and rewarding fermentation can be.
Beyond workshops, Geraldine provides fermenting chats—personalised sessions perfect for showing off your ferments, touring your kitchen to find ideal fermenting spots, discussing recipes to use up the last of your harvest, and troubleshooting any issues.
Her journey into fermentation began a few years ago when she and her sister needed to fundraise for gardening tools. A fermentation workshop at The Pantry sold out in just three days, sparking a new path for Geraldine. Though the garden didn’t last another season, her commitment to teaching fermentation only grew.
"I think my customers like that I'm local and speaking their language," Geraldine says. Her straightforward approach makes fermentation accessible for everyone, especially women over 30 who want to improve their health and independence through this ancient practice.
A typical workshop with Geraldine is hands-on and interactive. Participants taste, smell, and stir their way to confidence with living foods. "If only I'd realised sooner how simple it is!" is a common refrain from her students. In her sourdough classes, everyone feeds their new bug for the first time and makes up some dough to bake at home.
For the past three years, Geraldine has taught hundreds of people over Zoom. However, she notes a shift in customer preferences towards face-to-face classes again, which she finds even more enjoyable. Occasionally, her sister and children help with workshops, adding a family touch to the experience. This August, the family is embarking on a South Island tour, funding their trip with workshops along the way.
Running a business is not without its challenges. Geraldine loves the independence but also recognises the value of collaboration. Working with Fran from COIN provided her with much-needed feedback and support. "I both love and struggle with the idea that it's all on me to run and grow this business," she admits.
Keeping her fermentation recipes simple and accessible is a core principle for Geraldine. "Very close to my heart is this idea and wish that everyone has access to nutritious and nourishing foods. It is not a privilege or income-related," she says. Her recipes use what you have on hand—no fancy equipment required. "I get mad when I see expensive fermenting kits and ridiculously detailed recipes—it makes fermenting exclusive and daunting."
Feedback from her customers is a vital part of her approach. She provides ongoing support to everyone who attends her classes, ensuring they feel confident in their fermenting journey. "Each week I get messages and pictures from customers checking with me about their ferments, and usually I can give a quick and reassuring response. I know that lots of people would have lost confidence without that check-in and stopped fermenting."
Looking ahead, Geraldine dreams of teaching workshops around the country, bringing her kids along for the adventure. She envisions a map with a tack on each home she's sent bugs to—a spread of all the very best bacteria. She's also planning to knuckle down on a recipe book, responding to frequent requests from her students.
Her advice to aspiring entrepreneurs is simple: "Dream something fantastical for your business and then take one small step in the direction of it." With her blend of passion and practicality, Geraldine Pene is fermenting a new wave of health and creativity in Southland, one jar at a time.