Co-design with Microbes: Pickles

with Saskia Frederiks

22 Sep 2019

Pickling vegetables and specifically cabbage 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.

Tickets / Facebook


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 ever since that evening. The transformation in scent, color, taste and texture never seem to lose their magic for her. She likes to inspire others with her fascination and knowledge about fermentation.


Workshop: The life of Pickles
Sunday 22nd of September 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 will ask to verify. For questions, please send an email to

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