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.
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!
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.