Sauerkraut & Brined Veggies Workshop with 2 Jars in Berlin
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What to expect
- Hands-on fermentation workshop
- Make 2 jars to take home
- Discover sauerkraut and brining
- Gain confidence to ferment at home
What is included in the class?
- All equipment and fresh produce
- 2 jars of sauerkraut and brined veggies
- Tasting of snacks with fermented veggies
- Step-by-step handout with recipes
What to bring to the class
You don't need to bring anything. Slippers are available at the location, but please feel free to bring your own too if you'd like to.
Teamevents and groups
Location and accessibility
Who is the class suitable for?
About this class
Dive into the world of fermentation at this hands-on workshop in Berlin!
What's the difference between sauerkraut, brined pickles, and kimchi? We'll explore different techniques and discover how fermentation enhances flavor, preserves food naturally, and supports health and well-being.
Step by step, you'll learn how to create delicious, tangy vegetables bursting with unique flavors — and gain the confidence to experiment at home. All materials are provided — including two jars and fresh produce for fermenting — so you can focus on learning and creating.
In the workshop, you'll:
- Learn about different fermentation tools, methods and the science behind it.
- Make your own sauerkraut (dry-salting) and brined pickled vegetables to take home (2 jars)
- Taste flavors & get recipe ideas
- Get a recipe sheet and the confidence to ferment at home
- Meet fellow fermenters & have some fun!
What you’ll do in the class
The workshop begins with welcome refreshments and informal introductions to help everyone get to know each other.
We then explore the question: What is fermentation? Jem introduces the basics of vegetable fermentation and outlines a few different methods. Participants receive a handout as we walk through the key steps involved in making two kinds of ferments: sauerkraut (dry salted method) and brined vegetables.
Next comes a tasting session featuring a range of sauerkraut and brined vegetables — from classic to creative, spicy, and unexpected varieties. Participants select their favorite flavor profile, which they'll use as inspiration for their own batch.
Jem demonstrates various tools and techniques for chopping vegetables, then it's over to the participants to choose a recipe, gather their equipment, and begin chopping and salting their vegetables, with guidance along the way. We learn about salt ratios for fermentation and jar up our brined vegetables.
While the salt begins to draw out the brine for the sauerkraut, we take a short break. During this time, Jem serves up tasty "sauerkraut and fermented veggies snacks" for everyone to try, and we exchange creative ideas for incorporating sauerkraut into everyday meals.
After the break, it's time to knead the vegetables to create a natural brine and pack them into the provided jars. Jem explains how to properly pack, seal, and store your jar to ensure a successful fermentation process.
We wrap up with some fun facts about veggie fermentation and a feedback session, where participants are invited to share their thoughts to help Jem continue improving the workshop experience.
Throughout the session, the atmosphere is warm, friendly, and open — a space to learn, taste, and enjoy together.
Fischtal Foodlab
Jem is an avid fermenter, Japanese cook, and certified permaculture designer based in Berlin, who loves bringing people together through food.
