In the organizer's words:

20.12. Ferment Christmas Market and Barnight // Malva x Friends

✨Bibo Foods: fermented chili sauces, black garlic

✨Eleven Ferments: black butter, fermented pepper, misos (bread, pretzel, hemp), amazake, shio koji, kimchi, vinegar

✨Munchie Manufaktur: freshly roasted cocoa beans (Knuenli), regional chili sauce (care)

✨Chirpfood: misos, tamari, firecider, amino sauces

✨Yo Booch: apple-cinnamon kombucha (hot and cold)

✨Emanuele Alongi (Leligno): Koji oil painting

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👨🏻‍🍳 Malva takes care of the culinary catering: vegan donburi (Japanese rice bowl) with furofuki daikon (braised radish), dashi (Japanese broth) apricoboshi (fermented apricots), kimchi, herbs and shitake.

🧡We also serve a special mulled wine:

hot orange wine, refined with fermented orange, oleo saccharum (orange peel sugar) and oxymel (sour honey).

🍹 The bar night, which is also dedicated to the topic of fermentation, starts at 6 pm.

Pauli Nowakowska from the Charlatan Bar and Simon Berg from the Flushing Meadows Bar will be our guest bartenders

Using the treasures from our aroma library and their expertise, the two have created very special cocktails ✨

👨🏻‍🍳 Exciting natural wines and bar food come from Malva:

🔸Walchensee venison bratwurst with kimchi potato salad and cranberry ketchup

🔸Pommes "Schranke", with Bintje potato, fermented onion, Obacht mayo and apricot salsa

We look forward to your visit! There will be plenty to try & the experts at the stands will be happy to give you tips on how to ferment at home! 💫