Workshop: Wild Ferment

Discover Wild Ferment, a fascinating four-part workshop series in which you learn to ferment throughout the seasons using wild yeasts and wild plants. From making wild sauerkraut and flavourful achars to sparkling wild soft drinks, fruit vinegars and sourdough bread with spreads: each session focuses on the harvest of the season. Fermenting is not only tasty and healthy, but also surprisingly easy. Go home with your own homemade ferments and the wildest recipes! Dates and themes 30.04.26 - wild sauerkraut and achar with wild greens We start this four-part series with wild sauerkraut and achar. Fermenting is tasty, healthy and, as it turns out, not that difficult. Sauerkraut is a good base, and adding wild plants makes it even tastier and healthier. And achars are real flavour bombs! You will get to taste different samples and go home with your homemade ferments and recipe booklet. 04.06.26 - wild sodas with wild flowers We make wild, fermented drinks with wild flowers and the first fruits of the season. Let it fizz, let it sparkle! And all this with only natural yeasts. Perfect for your non-alcoholic evenings, your children and cosy family parties. With various wild drinks to taste. You will go home with the necessary ingredients and recipes to get started yourself at home. 06.08.26 - wild vinegars with wild fruit High summer, the fruit is falling ripe from the bushes and trees, straight into our mouths. What to do with surplus fruit? I will teach you how to make delicious fruit vinegar, using only natural yeasts and the most delicious wild fruit. With a tasting session, of course. You will go home with your own vinegar in the making and the necessary recipes. 08.10.26 - bread and spreads with wild seeds In autumn, wild plants do everything they can to ensure their survival. They scatter wild seeds at will. We harvest and process these into sourdough bread with the most delicious fermented spreads and dips. You will go home with your own creation and the wildest recipes.