January 29th, 2026 – Thursday Workshop Fermentation for Beginners – Wild & Culture (English)

Adress: Søndre Fasanvej 47, Frederiksberg
Thursday, 16:30–18:00 
Language: English

Led by Chef and Educator, Marie Hertz

For: Anyone curious about starting fermentation at home

This introductory workshop gives you the essential knowledge and confidence to start fermenting in your own kitchen — no previous experience required.

We explore two fundamental approaches to fermentation:

Wild Fermentation
Learn how to harness the natural microorganisms already living on your vegetables. We taste our way through different krauts and talk about salt ratios, equipment, flavourings, and how to ensure safe and successful fermentation at home.

Cultured Fermentation
Discover the magic of using starter cultures such as a SCOBY and kefir grains. You will taste both kombucha and milk kefir and learn how to maintain these living cultures for continual, delicious fermentation.

Throughout the workshop, we will discuss the role of fermentation in gut health, flavour development, and low-waste cooking.

What’s included

Tasting samples of seasonal krauts, kombucha, and milk kefir

Practical guidance and step-by-step fermentation basics

Tips for safe storage and troubleshooting

Optional add-ons
Participants will have the option to purchase a SCOBY or milk kefir grains to take home and start their own fermentation immediately.

Perfect for anyone who wants to:

Learn a new, gut-friendly kitchen skill

Make natural fermented foods at home

Understand the basics before investing in equipment

Explore creative flavours and sustainable food practices