Sauerkraut fermentation

Sauerkraut meets Kimchi – Fermentation verbindet Kulturen

What do sauerkraut and kimchi have in common? More than you might think at first. Both are part of centuries-old traditions of preserving food – and both tell us something about the culture in which they originated.

Our bridge building workshop ‘Sauerkraut meets Kimchi’ is all about the world of fermentation. We look at how different cultures have developed and shaped this ancient technique: From sauerkraut and kimchi to bread and kefir to kombucha, soy sauce or ginger beer.

It does not stay with the theory: We become active ourselves and produce different sauerkraut variations and kimchi. We cut, season, mix and ferment together – and learn practically what actually happens during fermentation.

Of course, you can also try it. Finally, we taste already fermented products and get a visit from the participants of our workshop “Saz meets trombone”. The culinary tasting then turns into a musical exchange.

An afternoon of discovery, self-creation, tasting and encountering – sometimes a bridge between cultures simply begins in a mason jar.