This three-day workshop with two additional open studio sessions introduces you to the craft of making functional clay vessels for storage and fermentation.
Slowly, you will build a tall jar that can be used for keeping essentials or for fermenting foods and liquids such as wine, cider, fruit saps, soy sauce, or kimchi.
Clay has been used for centuries as the material of choice for storing and fermenting foods and liquids. Its microscopic porosity allows controlled air exchange, which promotes stable microbial activity, enhances fermentation, and contributes to well-rounded, complex flavors. In this workshop, we will primarily work with stoneware clay, a strong, dense, and durable material ideal for large functional vessels. Stoneware’s structural integrity allows for thin, precise walls while remaining resistant to cracking, making it especially suitable for vessels that are handled and used regularly in the kitchen or for fermentation.
For participants interested in traditional methods, there is the option to work with earthenware clay. Earthenware is naturally more porous than stoneware, which allows for more interaction with the surrounding environment. When finished with raw beeswax—harvested from our own hives—the wax seals the vessel while still allowing it to “breathe,” supporting little air exchange that is beneficial for fermenting and storing food. The wax penetrates the clay’s pores, creating a water-resistant surface while preserving the material’s natural tactile quality. This finishing technique, one of the oldest known, reflects centuries of practical and thoughtful vessel-making.
This approach connects directly to historical practices, employing materials and methods that have supported food preparation, storage, and fermentation for generations, while producing a functional, contemporary vessel.
The stoneware pieces will be finished with a transparent glaze, giving them a clean surface that is easy to use and maintain.
Technique: You will be introduced to three hand-building techniques, all variations of coiling. The first is traditional Western coiling - rolling . The second is the Georgian method of Zaliko Bojadze, which I learned while working in his studio in small village Makatubani. The third is the slab-coil approach, which allows the construction of thin walls for medium-large vessels.
Workshop structure:
Day 1 (3 hours): Introduction to the slab-coil technique. You will start building the first third of your vessel, learning how to create thin, even walls while shaping your design.
Day 2 (3 hours): Continue building the vessel, refining the body, adjusting proportions, and ensuring stability as it takes shape.
Day 3 (2 hours): Focus on the lid, fit it carefully to your vessel, and complete the final details to prepare it for finishing.
Open Studio 1 (3 hours): Trimming and surface finishing. This session allows you to refine the form, smooth edges, and prepare the vessel for glazing or waxing.
Open Studio 2 (3 hours): Glazing or waxing. Learn how to apply a transparent glaze or beeswax finish, including how to glaze the interior, so your vessel is fully functional and ready for use.
Aprons and basic protective equipment will be provided in the studio. After finishing your piece, it will be left to dry and bisque fired in the studio.
During the open studio, you will learn how to glaze the vessel in transparent from the inside-to make it fully functional for storing and fermenting.
Using your vessel:
These vessels are well-suited for a variety of modern fermentation projects. They can be used for fermenting vegetables such as kimchi, sauerkraut, or pickles; liquids such as fruit wine or kombucha; and traditional fermented staples like soy sauce or miso. The clay’s natural porosity supports gentle air exchange, promoting stable fermentation and enhancing flavor development. Vessels made from waxed earthenware provide a traditional, breathable storage option, while stoneware vessels gives durability for everyday use. In addition, these jars can serve as storage containers for grains, legumes, or other dry goods in the kitchen.
Important: This workshop is designed for participants who already have some prior experience with clay, either through personal practice or by attending a hand-building workshop in our studio. It is not suitable for complete beginners, as creating large vessels requires familiarity with the material. If you are new to clay, please check the schedule for our hand-building workshops and complete one before enrolling in this course.
Vessel size: 30–45 cm, depending on your design and working pace.
Note: This workshop runs just 4 times annually.