Pickles: Co-design with Microbes

with Saskia Frederiks

14 Jun 2020

Pickling vegetables is one of the oldest fermentation practices around. It is a rich source of antioxidants and is known for its sour and salty taste. During this workshop, you will learn to apply the same technique used with Sauerkraut to different vegetables and to design fermented delights. You will take home a jar of pickled vegetables ready to cure at home.



Fermentation Pots - Filled with different fermenting herbs and vegetables. Made by our chefs at Mediamatic ETEN. Anisa Xhomaqi

What you will do

During the workshop you will learn the basic principles of fermentation. Saskia Frederiks will explain the history of pickling, different recipes and how to pickle a batch of vegetables. You will conserve your own batch of vegetables in a glass jar using the lactic acid fermentation method. After the workshop, you will be able to continue the practice of designing flavours at home.

Saskia Frederiks

Saskia Frederiks is specialist in fermentation. After tasting water kefir once, she was hooked, and has been fascinated by fermentation ever since. The transformation in scent, color, taste and texture never seem to lose their magic for her. She likes to inspire others with her fascination for and knowledge about fermentation.


Workshop: Pickles: Co-design with Microbes
Sunday 14th of June, 14:00-16:00
Mediamatic Biotoop, Dijksgracht 6, Amsterdam

Tickets: Full price €30 | Student / Artist / Stadspas €21* (incl. €1,- administration costs)

*We give a discount to students, artists and Stadspas holders. If this applies to you, we might ask to see your kvk nr/portfolio or student card upon entry. Please direct questions to

At the moment, we work in smaller groups to guarantee 1,5 meter distance from each other.

We maintain a minimum of 6 participants.

Please note that (unless everyone speaks Dutch) this workshop will be in English.