This hands-on workshop is designed to help you start fermenting vegetables and fruits. Celebrated for its nutritional benefits, the inclusion of fermented foods in your daily diet is great for gut health and health and healing. See our pickling experts demonstrate shredded vegetable production and whole vegetable brining. Get ready to test your tastebuds with a range of samples, plus take away jars of ferments to enjoy at home. During the workshop you’ll make kimchi and seasonal vegetable pickles.
After the workshop, why not stay and join us for lunch?
A special fermented menu is available and will be served around the Studio Olafur Eliasson inspired family style table.
Fermentation is a metabolic process, transforming matter and transforming us. And no fermentation process is ever the same – affected by the microbial make-up of the ingredients, of ourselves, of the studio as a whole, fermentation is HEREness and NOWness….. Fermenting makes us think in longer trajectories – our sourdough stays with us for years to come, kraut will need weeks, kimchi and miso months to make. The bacterial cosmos in the fermented is alive, you can feel the energy.
Fermented food is a community of microorganisms. And so are we: a community of microorganisms, agents of change. Everywhere, nowhere, now-here.
Lauren Maurer moved from the USA to Berlin in 1998 and opened a restaurant on Teutoburger Platz. In 2005, she joined Studio Olafur Eliasson, where until 2014, she led the kitchen with Asako Iwama. Since then, she has participated in numerous food experiments and collaborations with Institut für Raumexperimente, Olafur Eliasson’s art education project (2009–14) and visiting guest chefs including Alice Waters and Joshna Maharaj. Her interest in sustainable food production led to collaborations with a biodynamic community-supported agricultural farm located near Berlin. Her work within fermentation and preservation at the studio included workshops with Sandor Katz, visits to NOMA’s fermentation lab and seminars with Markus Shimizu on koji fermentation and miso making. This activity has inspired and informed the vegetarian variety of ferment and pickles at SOE Kitchen.