SALTY: Wild herbs in the city & wild vegetable fermentation

Workshop with Fanny Kranz (Kitchen_Ferm_Lab artist) and Karl Michael Lange (food activist)

Come to our workshop and immerse yourself in the world of edible wild herbs and natural fermentation! In this interactive workshop, we will explore together the variety of wild herbs that grow right on our neighbour's doorstep. Using dried herbs that we have already discovered on our tour, we will make our own herbal salt - a wonderful way to preserve the intense flavour of nature and refine dishes in a natural way. Salt also plays a central role in the ancient tradition of fermentation, which preserves food while enhancing its flavours. We will show you how to ferment vegetables in brine to create healthy and flavourful side dishes for your meals. At the end of the workshop, we will enjoy a delicious sandwich, flavoured with our homemade herb salt and freshly fermented vegetables.

Number of participants: Maximum 20 people
The event will only take place in dry weather.

Photocredit: © Elias Siebert