Get hands-on with microbes & flavour Lacto-Fermentation Workshop – this time again as part of the Foodtura Festival at "Die Kooperative" in Frankfurt – a cooperative for sustainable community agriculture. We’ll talk about what good bacteria need to thrive — and how fermentation can transform flavor, preserve food, and support your gut. Sunday, 20. September 2025 from 14.00-16.30 Die Kooperative, Im Bärengarten 5, Frankfurt DETAILS (DE) In diesem Workshop widmen wir uns der jahrhundertealten Technik der Fermentation – mit frisch geerntetem saisonalem Gemüse direkt vom Feld von der Kooperative. Dabei erfährst du, wie du mit einfachen Mitteln Gemüse haltbar machen und dabei neue Aromen erzeugen kannst. Wir werden gemeinsam schnippeln, salzen und verkosten, was die Saison hergibt, z. B. Kohl, Kürbis, Rüben und Karotten. Neben praktischen Tipps zur Umsetzung zu Hause sprechen wir über die Rolle der Mikroben, des Salzes, der richtigen Temperatur und Zeit. Das Bio-Gemüse von der Kooperative ist inklusive; bringt gern zusätzliches Obst und Gemüse mit, das ihr zu Hause habt und das ihr fermentieren möchtet. Zum Abschluss gibt es eine Verkostung verschiedener kleiner fermentierter Speisen, 1–2 Gläser von dir selbst fermentierter Köstlichkeiten, die du mit nach Hause nehmen kannst, und eine kleine Broschüre mit zwei einfachen Rezepten zum Mitnehmen. FERMENTATION Throughout history fermentation has been used as a tool for food preservation: this ancient culinary technology has been cultivated by humans since 10.000 years. With the help of microbes we get nutrition from substances that would otherwise be harmful or difficult to digest.Fermented foods are not only nutritious and better to digest, they are healthy and full of delicious new flavors. We encounter fermentation every day – in coffee, bread, olives, vinegar, miso, soy sauce, cheese, wine or beer. As both a metaphor and a physical process, fermentation embodies aspects of transformation, preservation, accessibility, diversity and care.In the fermentation workshops we dive into different culinary histories and food cultures, techniques and recipes. We will taste and chop vegetables, roast spices and prepare new ferments that can be taken home and enjoyed a few weeks later. What to expect:◯ 2,5-hour hands-on workshop◯ Taste a variety of fermented foods◯ Make your own lacto-fermented treats◯ freshly harvested organic vegetables from Die Kooperative◯ a handout to take homeAll you need to bring is:a preserving jar (glass or ceramic), ideally with weights. We have salt and spices ready for you. You can bring more vegetables and fruits you'd like to ferment.The Workshop language is German, but English is possible, too. Just write us.The regular price for the workshop is 90 € per person. We offer a limited number of Pay-What-You-Can places to make the workshop more accessible to a wider range of people. Please feel free to get in touch with us.Please cancel the workshop 10 days in advance to get a refund.Adress: Kooperative, Im Bärengarten 5 in Oberrad Insights from previous workshops ↗
