FERMENTATION WORKSHOP
30 March 2025
Dalfsen
Why do I love fermentation? It's the BUBBLES. Bubbles are simply irresistible. When I see or hear bubbles in my fermentation jars and pots, I am humbled by the great vitality of living cultures. Bubbles uplift my mood. Make me dream. And give me hope - because it’s a reminder that there's a choice in the way one can influence its environment. Your cabbage, for example, can become a delicious and nutritious kraut or decompose into slime. Bubbling fermentation jars reflect to me the ability of creating life-enhancing environments so that good things can grow and thrive. People everywhere had done this for millennia.
Fermentation opens a fascinating world of explosive tastes, smells and colours. A world where micro-life and health are beautifully intertwined. It’s easy to step in. However, also easy to dismiss. Therefore we are here to take you step by step through the endless and sophisticated landscape of fermentation.
Fermentation is at a basic level, a transformational process, by which microorganisms enhance the vigour and potency of our food. And it has been here for millennia! Coffee, yoghurt, chocolate, wine, beer, cheese, sourdough bread and sauerkraut are examples of fermented products and all part of our food heritage.
If you are enthusiastic about fermentation, then join us in our fermentation kitchen. Together with innumerable and friendly microorganisms, we boil down the atmosphere and learn the basic techniques conductive to:
đŸ¥¬ transform a variety of organic cabbages locally grown, into bubbling, alive and delicious kimchi
đŸ¥¬ explore the wonders of our co-evolutionary partnership with the micro-life (in regards to digestion and gut-health)
đŸ¥¬ learn more about microbiome
You will put ideas into work:
đŸ¥• ferment and take home with you organic fermented vegetables
đŸ¥• taste a variety of fermented vegetables, such as kimchi, sauerkraut and fermented wild plants
On the 30 March 2025 join me, Raquel Jesus and Cathelijn Radstake from Eetbaar Paradijs for a fermentation workshop. We are thrilled to welcome you into the bubbling atmosphere of ferments in our foods, in our guts and in our gardens.
places limited
register via:
Raquel Jesus: treetime-chikung@mailbox.org
or
Cathelijn Radstake: Eetbaar Paradijs
