Zuur: Food Market and Salon

13 September 12:00 - 19:00

It might sounds unlikely, but processes like acidification and decay make your food taste so delicious! Zuur isn't afraid of a few little bacteria and celebrates the art of fermentation with a Food Market and Salon. Expect radical fermented goods and pickled bites. Plus demo's canning (with miss figured radishes), sourdough baking and a tasting of the most feared food in the world: Surströmming. (google it, you'll understand why!)

Join us! And scroll down for the complete food line-up


Fermented Natto - Do you know how to make the strong, smelly and sticky #Nattō? This traditional Japanese dish is made from soybeans fermented with Bacillus subtilis. An extremophile type of bacterium also known as hay bacillus or grass bacillus.

For the up-to-date overview of our program and line-up visit the website or facebook event.

The Makers

Lepelboom | Meneer van Beuningen | Bar Dronkers | Mama Bakery | Pickles voor Bikkels | Kefir Workshops | De Vrouw met de Baard | Willem & Drees | Thull's | Wake & Bake | The Beef Chief | Myco Brewery | Frites et Mer - Meisjes met Smaak | Oedipus Brewery | Copperhead Gin | Vleck Wijnen | Gebroeders de Wolf | De IJsmakerij | Christo

Zuur Salon

Eager to learn more? In the ZuurSalon you can ask the makers all about their dirty little fermentation secrets. This 'talkshow' is hosted by Leslie Dronkers.


The art installations of Zeger Reyers, Kamiel Rongen, Jasmin Moeller, Masha Ru, Teun Castelein and the Myco Brewery are also on display.

This event is part of the Dijkspark - Opening Weekend. Three days of Zwam, Beer, Ferment, Oog, Aroma, Culture.

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