31/05/2026
Today I joined a fermentation workshop by and fermented food for the very first time — and I found the whole process incredibly fascinating.
Not only because fermentation can be really healthy thanks to all the natural probiotics, but also because it helps food last much longer and reduces waste at the same time. Something about turning simple vegetables into completely new flavors with time, salt and bacteria feels almost magical. 👀
Jem explained everything in such a warm and easy-to-understand way at her home workshop space in Berlin. We talked about things like:
🫙 why less air in the jar matters
🧂 why non-iodized salt is important
🌊 why Atlantic salt may contain less microplastics than Pacific salt
🥬 and how fermented vegetables like sauerkraut, fennel or green beans can last incredibly long in the fridge
What made it even more special was that she also showed us plants from her garden and explained how everything connects back to food, nature and sustainability. 🌱
Now I’m VERY curious to see how my own fermented vegetables — and especially my kombucha — will turn out over the next days and weeks.
Definitely one of those Berlin experiences where you leave not only full, but inspired. ✨
More hidden gems and food spots can also be found in my BertaBerlin maps.
