World Ferment Day, celebrated every February 1st, was founded by Kombucha Kamp’s good friend (and fellow fermenter) Jo Webster alongside our partner, Fermentation School, to help shed light on the incredible health benefits and empowering philosophies behind the ancient practice of fermentation while sharing common sense insights into the ways that humanity can harness the transformative power of microbes to improve our health from the inside out.
Whether you are new to fermentation or have cabinets and cupboards filled with bubbling brews, this is a wonderful time to start something new, share a new technique, or double down on your current fermentation practice by sharing it with an inspiring community of fermenters from all walks of life.
Kombucha Kamp is proud to support World Ferment Day by bringing you powerful tools to transform your fermentation journey. Until February 28th, save 15% site wide exclusively for World Ferment Day – use coupon code FERMENT15 at checkout.
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Fermentation has always been about community. Long before modern food systems, people gathered to preserve harvests, share knowledge, and pass down traditions that helped future generations stay nourished, resilient, and connected. By learning and practicing fermentation together today, we reclaim that legacy—one that normalizes beneficial bacteria, celebrates microbes as allies rather than enemies, and challenges the stigma surrounding “germs” in our food.
When communities engage with fermentation, they take back control of the food narrative, build stronger support systems, and empower one another with practical skills that support health, sustainability, and cultural continuity. Getting involved is about more than making ferments—it’s about strengthening the bonds that sustain us.
Try a ferment or share a ferment and continue the tradition. Sign up to receive a bundle of fermentation goodies and discounts.
Join the World Ferment Day discussion on social media to stay in touch and stay in the know about all things fermentation.
Are you a fermentation expert? Do you have a message that you would benefit the community? Host an event!
Jo Webster is a British nutritionist, medical herbalist, fermentologist, and biophilist dedicated to unlocking the power of microbes, herbs, and whole foods to support vibrant health. With an MSc (with distinction) in nutritional medicine and extensive clinical training — and currently completing her PhD research into fermented vegetables — Jo blends deep scientific expertise with hands-on practice and a passion for community education. She helps individuals and organisations alike understand and enjoy the transformative potential of fermentation, whether teaching GPs to make sauerkraut, consulting on fermented food engagement, or inspiring home fermenters around the world. Before her work in health, Jo practised as a lawyer, and today she brings a thoughtful, evidence-informed, and joyful approach to food, microbes, and wellbeing.
Kirsten Shockey is a celebrated author, educator, and fermentation pioneer whose work has helped ignite the modern fermented foods movement. Based in Southern Oregon, Kirsten co-authored the best-selling Fermented Vegetables (now in its 10th-anniversary edition) along with The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and is the author of Homebrewed Vinegar — all born from over 25 years of hands-on experience fermenting, teaching, and exploring food culture. She leads experiential workshops worldwide and online, consults with chefs and food producers, and co-founded The Fermentation School, a women-owned and women-led benefits corporation empowering independent fermentation educators. Through her writing, teaching, and newsletter Fermenting Change, Kirsten invites people to make, enjoy, and deeply connect with their food — blending practical fermentation skills with a heartfelt celebration of culture, community, and the transformative power of microbes.
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