Fermenting Souls

Good things take time. 

Fermenting Souls is a one-day festival where fermentation meets food, drinks, music, and culture.
Taste fermented creations, meet passionate producers, join workshops, listen to talks, and dance into the evening at Import Export Munich.
 

What’s happening:

• 🧫 Ferment Market - Meet over 20 producers of natural wines, kombucha, miso, specialty coffee, pickles, and more. Taste their creations, hear their stories, and take something home.  
• 🌍 Workshops - Hands-on fermentation traditions from around the world. Get your hands dirty, discover new flavors, and bring new techniques back to your kitchen. Spots are limited! Reserve yours early. (see descriptions below)
• 🎙️ Culture Corner - A carefully curated program of bubbling ideas on fermentation, beyond just the kitchen
• 🎵 Music – A carefully curated lineup of artists to set the mood for your day and get you moving.
• 🎪 The Tent – A quieter corner to slow down, sip something from the mini-bar, and catch a talk 

Follow our Instagram page for more info.

Community over commerce. 

Fermenting Souls is a non-profit event built on cultural value, sustainability, and genuine curiosity. Any surplus is reinvested in the project and donated to good causes. 

Tickets

• General admission:25€
• Workshop admission:50€ (includes general admission)

🍷 You can rent a tasting glass for free at the entrance. Your €5 deposit will be refunded once you return the glass.

Workshop Details:

1) SAUERKRAUT SESSION WITH SAISON SCHLEMM

Join us for a brief exploration of the world of lacto-fermentation, starting with an absolute classic found all over the world: lacto-fermented cabbage.

We’ll cover the basics of lacto-fermentation and everything you need to get started at home. Of course, we’ll make traditional sauerkraut, but we’ll also bring along some fun ingredients so you can experiment and create your own unique sauerkraut style. And of course, you’ll get to take your creation home with you afterward.

2) KIMCHI SESSION WITH KIMCHI POP

Kimchi is much more than just cabbage. In this hands-on workshop, we’ll explore how this vibrant Korean staple can be made with seasonal vegetables.

Together we’ll prepare a seasonal kimchi from start to finish, learning about the role of salt, spices, and fermentation along the way. 

You’ll leave with a deeper understanding of Korean fermentation and a jar of your own kimchi.

3) KOJI SESSION WITH BRADLEY BRYAN

Discover one of the most fascinating ingredients in fermentation.

Learn what koji is, how it has been used in fermentation for centuries, and how it forms the foundation of products like miso, soy sauce, and sake. Bradley will share the experience he has gained over many years, working across different countries and in many Michelin-starred restaurants.

Together, we’ll prepare your own miso to take home, along with the knowledge and confidence to continue exploring fermentation at home.

Come with an open heart and a curious palate.