Ferment: Vegetables, kimchi, sauerkraut, salsa, etc.

This is the English version of one our ferment-workshop with Sanjay Bösch.

Fermentation is not only the oldest process used by humans to process and preserve food, it is also an omnipresent process that shapes cultures, transforms the planet, keeps us alive and all this without using a lot of energy. Fermented vegetables can be used to preserve or save surplus produce, create new favorite dishes and have a positive impact on our health at the same time. A simple jar of sauerkraut has more potential to improve the world than we can imagine.

Register quickly, the number of participants is limited.

When: Friday, 10.10.2025 / 17.00-20.00
Course leader: Sanjay Bösch, Bacteriosapiens
Where: Kairos, Jahnstraße 11, 6900 Bregenz
Costs: Suggested donation 30-45 EUR