Workshop: Primordial Sauerkraut

Learn how to use a traditional pit fermentation technique!

6 Jan 2018

Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the Sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this workshop, Fermentation expert and author of Verrot Lekker, Christian Weij, will show you how you can make Sauerkraut by using an old pit fermentation technique.

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Putting the cabbage in jars - Anisa Xhomaqi

Kool Kabbage

This year's cabbage harvest turned out a bit too good. Farmer Krispijn den Dries alone had 60.000 kilo's of surplus cabbage, that even the sauerkraut factory could not process. This winter, Mediamatic takes them on for an edible art-installation that questions the value of food within our current food-systems. 


Sauerkraut -


What you will learn and take home

After a general explanation on fermentation and the history of sauerkraut, together with Christian Weij you will learn to ferment cabbage yourself by a basic fermentation technique. This results in your own batch of Sauerkraut to take home. Afterwards, you will learn about old pit fermentation technique. Together we will dig a hole in the ground and put the Cabbage in. After a year, it will be fermented and you will be invited for a Cabbage Mining session. Note: the holes will be pre-digged but depending on the weather you might get dirty, don't wear your most fancy clothes!


During the sauerkraut workshop -


Making Sauerkraut -

Christian Weij

Christain Weij is author of Verrot Lekker, and one of the biggest fermentation experts around. With Puur-e he works on sustainable food-systems. He gives workshops, does catering and organises pop-up dinners. 


Christian Weij during the workshop -


Workshop: Primordial Sauerkraut
Saturday 6 January, 14:00-17:00
Mediamatic Biotoop, Dijksgracht 6, Amsterdam
Tickets: Student €10,- / Regular €15,- (incl. administration fee)