In the organizer's words:

Fermentation is more than just an ancient method of preserving food - it is a symbol of transformation, community and living processes. Just as microorganisms transform vegetables into aromatic foods, our approach to nutrition and agriculture can also be transformed: towards more mindfulness, cycles and connection with what we eat. In this workshop, we will immerse ourselves in the fascinating world of lacto-fermentation: a process that shows how something new is created from something raw and how nutrients, flavor and community can ferment and grow at the same time. We will start with a theoretical introduction to the basics of lacto-fermentation and then experience the diversity of microbial cultures through a tasting session. In the second part, we will get hands-on and produce our own vegetable ferment. Finally, we will gain an insight into sweet fermentation with honey.