Community fermentation workshops

Together with the community kitchen Groenten Zonder Grenzen and community garden Groen Goed we hosted a kimchi and sauerkraut fermentation workshop.

A rich history and fantastic taste

Fermentation is one of the oldest and most natural ways of preserving food. It allows for the creation of new flavors and textures and improves nutrition. Fermentation is practiced worldwide, with many different techniques and tools that allow us to push the boundaries of culinary explorations.

Recent scientific development in the microbiome field has linked the microorganisms created in the fermentation process of vegetables, for example, with positive health outcomes. The rich diversity of micrograms created in lactic acid fermentation leads to the enhancement and diversification of microorganisms in our gut. This, in turn, leads to improvements in digestion and can even help boost our mental health, as gut dysbiosis is being linked with depression and anxiety.

From the community for the community

During the event, Zuzanna from HarvestCare shared insights about fermentation and how consuming fermented produce can affect our health. The workshops were co-created with one of the community members - Rober - who has a massive passion for Korean-style fermentation. We had a kimchi tasting, and then we transformed 10 kg of organic cabbages into fantastic sauerkraut.

Communal fermentation not only enriches our culinary skills but also creates a space to connect, learn from each other, and get back to the roots of preserving food together for the winter months.