FERMENTATION WORKSHOP
12 October 2025
Dalfsen
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 share our experience and guide you through the endless and sophisticated landscape of fermentation. Your cabbage can become a delicious kraut or overtime decompose into slime. Your apples can make a mineral-rich vinegar or end up molding.
The thing is: there is a choice in the way you assist and influence the natural processes of fermentation. There is much to say and learn about participating in the unavoidable processes of falling-apart and decay. Creating healthy and life-enhancing foods and beverages is something that people everywhere in the world had done for millennia.
Fermentation is at a basic level, a transformational process. Microorganisms enhance the vitality, potency and lifespan of our food. But applying fermentation is so much more - it’s culture-making.
There are parallels between fermentation and the process of ageing, breaking things down, touching the essential and gaining maturity. As a slow transformative force, fermentation reflects the capacity of letting go, the old becoming new life, the rhythms and circularity of human life. It marks the edges where humans and more-than-human meet. And inspires community and interdependence.
places limited
register via:
Raquel Jesus: treetime-chikung@mailbox.org
