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Global fermentation directory — free while we build it
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02
Salt-brined vegetables, from kimchi to turşu to kraut.
19 entries
Achar made by 550 women, the 'didis', from rural India across 43 villages. Founded in 2021 and sold online.
Organic kimchi and sauerkraut variations from the Wendland, sold in organic shops.
A small Kreuzberg restaurant whose kitchen is built on local produce, the seasons and fermentation: bread miso, whey, jars of preserves on the shelves.
A café where kombucha and other ferments are made, sold and tasted: raw kombucha, sauerkraut variations, kimchi, pickles, kefir and beetroot kvass.
A Korean restaurant with its own kimchi manufactory. The handmade kimchi, including vegan versions, also ships across Germany.
A nostalgic pickle shop in Cihangir: jars of turşu from cucumbers to peppers, and a glass of pickle juice at the counter.
A Berkeley fermentation shop devoted to 'preservation, transformation', with a rice-and-pickles lunch at weekends.
Salt, oil, spices, sun, time: we make achar together.
Eun-Young Cho was born in Berlin to Korean migrant workers whose 'Restaurant Kim Chi' of 1979 was the city's first Korean restaurant. She teaches baechu kimchi and cooks with it.
A beginners' afternoon or evening on lactic fermentation in Hamburg, with tastings and your own mixed-vegetable ferment.
Two seasonal ferments and a traditional kimchi, plus history, microbiome and how ferments speed up meal prep. All vegetarian.
A chef with three-star experience shows how ferments speed up everyday cooking: dosa, fermented red cabbage, an Afghan tomato chutney.
Jem Stevens, Japanese cook and permaculture designer, teaches the tools, methods and science of fermenting vegetables. Two jars go home with you.
The history of fermented hot sauce, tastings of ferments and probiotic drinks, and a DIY station where you make your own sauce to take home.
Edible Alchemy's classic vegetable evening in English: kimchi, kraut and pickles, a probiotic snack bar, and a custom jar to take home.
A monthly class at Seoul's kimchi museum: a museum tour, then you make about 400 g of kimchi with an expert and take it home.
Koryo Saram Cuisine in Berlin.
Set up your own kimchi by hand and taste different stages of fermentation to understand how lacto-fermentation works.
A hands-on kimchi evening in Zehlendorf with a tasting of different kimchis and a Korean-style snack.
