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Global fermentation directory — free while we build it
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29 entries
Berliner Weisse brewed the traditional, naturally sour way, including Luise Königliche Weisse and collaborations with Schneeeule.
Organic kombucha brewed in Berlin since 2019, in flavours from ginger to cucumber and mint.
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.
Michelin-starred dessert dining in Neukölln. The kitchen uses fermentation to concentrate flavour, for example in fermented shiitake.
A Korean restaurant with its own kimchi manufactory. The handmade kimchi, including vegan versions, also ships across Germany.
A Charlottenburg cheese shop specialising in German raw-milk cheese from small farmstead cheesemakers.
Berlin company that began in a kitchen in 2015 with starter kits for kombucha, kefir, sourdough and yoghurt.
Handmade koji, miso, shoyu, mirin and natto from Wedding, founded in 2017 by Markus Shimizu. Shop with tastings in the Osram-Höfe and an online shop.
Premium sake sourced directly from more than 20 Japanese breweries, with a monthly tasting of seven sake styles.
Berlin market traders and online shop for traditionally salted, smoked and air-dried meats: Landjäger, salami, speck.
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 five-hour sourdough basics course at the Neukölln bakery endorphina, with starter and recipes to take home.
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.
Living lemonades and sodas: how the original ginger ale was made by wild fermentation, with foraged ingredients and unrefined sugars.
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.
We brew kombucha together and get to know the SCOBY.
Water kefir, kombucha and a low-alcohol fruit sparkling wine, made by hand in two hours. You take your cultures 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.
How to grow koji on rice or barley and turn it into miso. You leave with your own miso and a bag of Aspergillus oryzae spores.
The English-language version of Edible Alchemy's sourdough evening, with a piece of their 150-year-old Icelandic starter to take home.
We make tempeh together and talk about Peranakan cooking and the Chinese-Javanese history behind it.
Brew fizzy water kefir, learn how to care for the grains, and take live grains home.
