Greenhouse Fermentation Workshop Frankfurt
Request a private event
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
About this class
Fermentation workshop as part of the Foodtura Festival in Frankfurt
In this workshop, we will focus on the age-old technique of fermentation — using freshly harvested seasonal vegetables straight from the cooperative field. You will learn how to preserve vegetables with simple means and create new aromas in the process.
Together we will chop, salt and taste what the season has to offer, such as cabbage, pumpkin, turnips and carrots. In addition to practical tips for implementation at home, we talk about the role of microbes, salt, the right temperature and time. The organic vegetables from the cooperative are included; feel free to bring additional fruit and vegetables that you have at home and that you would like to ferment.
Finally, there is a tasting of various small fermented foods, 1-2 glasses of your own fermented delicacies that you can take home, and a small brochure with two easy recipes to take home.
The cooperative is a local cooperative that grows organic vegetables locally and works closely with small regional producers — we use vegetables from there for the workshop.
What you’ll do in the class
In the hands-on workshop, we will look at how good bacteria work together and bring vegetables and fruits to a new level of taste.
🥬 tasting: we try different fermented foods
🔪 we chop vegetables fresh from the field
🍬 we make our own lacto-fermented goodies to take away
This time, the workshop is taking place as part of Foodtura — a festival for sustainable nutrition that makes sustainable enjoyment tangible for everyone.
Who is the class suitable for?
Open for everyone. No previous experience required.
Details to remember
a pinch of salt
A pinch of salt is a constantly evolving project by designer, chef and ceramicist Tamara Pešić, dedicated to ceramics and food.
