Fermentations Workshop

In the organizer's words:

Fermentation is currently on everyone's lips - and yet it is an age-old tradition of preserving food, increasing its nutritional value, developing flavors and doing the body good.

Procedure

1. introduction: After a welcome drink, we will shed light on the

• History of fermentation worldwide and its origins
• Fermentation, microbiome, immune system - why good bacteria strengthen your body and mental health
• Why a rich microbiome is a key element of longevity
• How to speed up your meal prep with ferments and add more oomph
• Why fermentation is also an exercise in mindfulness

2. practice: Together we make different ferments from seasonal, regional ingredients - cabbage, kimchi, miso and the like. We start with a simple cabbage and work our way up to a more complex third ferment via a kimchi variant.

3. Q&A for all questions about safe working, care and storage of ferments.

4. conclusion: joint tasting of pickles and ferments.

For whom?

• Anyone who wants to improve their microbiome and gut health
• Anyone who wants to bring more play and umami into their diet - whether carnivore, vegetarian or vegan
• Anyone who wants to learn a simple, accessible cooking technique: Fermentation is the slowest way of cooking
• Anyone with their own garden who wants to preserve their harvest in a meaningful way

Your workshop host

Olya is an experienced and charismatic workshop host with a background in Berlin and London Michelin-starred restaurants and founder of the fermentation platform "Fizzy Treasures". She advises food bio-tech, communities and companies on zero-waste through fermentation, writes and researches food culture and hosts retreats with a focus on mindfulness and nutrition. With her, you will learn about fermentation from all angles.

What you will take away

- Theoretical knowledge about the millennia-old technique of preserving food naturally

- Practical skills to ferment independently at home

- Jars with your own ferments

- Access to Olya's WhatsApp fermentation community: personal support, recipes and exchange

Ingredient philosophy

The workshop teaches a holistic way of life and works with seasonal ingredients. All final ferments are vegan.

Location and participation

The courses usually take place at studio32 in Berlin-Schöneberg, Goltzstraße 32. For capacity reasons, we move some courses to studio32 in Berlin-Kreuzberg, Kottbusser Damm 74. Please keep an eye on your e-mail inbox, including SPAM, in the days before your course so that you receive any information about a change of location.

Sign up, ferment away and discover exciting new flavors!

Note: All ferments in the workshop are vegetarian. The menu and ingredients may vary slightly depending on the season and availability. Please inform us in advance of any allergies or special dietary requirements within the group. Ideally, please bring your own containers to take the ferments made in the workshop with you!