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Global fermentation directory — free while we build it
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Workshop · Berlin
Salt, oil, spices, sun, time: we make achar together.
Pickles from South Asia, and in other forms far beyond it. Salt, oil, spices, sun, time. We make achar together and talk about recipes that are a little different in almost every family.
Next session: Friday 6 November, 19:00
| Friday 6 November, 19:00 | 3 hours |
|---|
| Level | Beginner |
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| Included | A jar of achar to take home |
| Host | Fermenta Collective |
Restaurant · Berlin
A small Kreuzberg restaurant whose kitchen is built on local produce, the seasons and fermentation: bread miso, whey, jars of preserves on the shelves.
Restaurant · Berlin
A café where kombucha and other ferments are made, sold and tasted: raw kombucha, sauerkraut variations, kimchi, pickles, kefir and beetroot kvass.
Restaurant · Berlin
A Korean restaurant with its own kimchi manufactory. The handmade kimchi, including vegan versions, also ships across Germany.
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Workshop · Berlin
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.