Fermentation: Co-design with Microbes

with Saskia Frederiks

We offer multiple different editions of Co-design with Microbes, where you can learn different fermentation techniques from kimchi to water kefir.

Mediamatic Biotoop Dijkspark

Kimchi: Co-design with Microbes

with Saskia Frederiks

Have you been dreaming of being able to make your own kimchi? It is a delicious condiment, which brings fermented flavor of umami and tanginess, as well as beneficial microbes into your cooking .
Mediamatic Biotoop Dijkspark

Kombucha: Co-design with Microbes

with Saskia Frederiks

Learn everything about kombucha; what it is and how you can make it yourself with the use of a SCOBY. We will discuss the basic principles of fermentation and you will make your own kombucha to take...
Mediamatic Biotoop Dijkspark

Pickles: Co-design with Microbes

with Saskia Frederiks

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...
Mediamatic Biotoop Dijkspark

Sauerkraut: Co-design with Microbes

with Saskia Frederiks

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...
Mediamatic Biotoop Dijkspark

Water Kefir: Co-design with Microbes

with Saskia Frederiks

Learn everything about water kefir; what it is and how you can make it yourself. We will discuss the basic principles of fermentation and you will make your own water kefir that you can take home.