Vegetables
It starts with vegetables, plus salt, time and the right temperature.
Microbes
Then the microbes go to work: lactic acid bacteria, yeasts and koji. Each culture changes food differently.
Flavour
It ends with flavour: acidity, depth, umami. That's what we work on.
Fermentation. Plant-based cooking. Zero waste.
Fermentation and plant-forward cooking in Berlin
FlavorFocusLab is a food lab in Berlin-Neukölln. We ferment, cook plant-forward and pass both on: in classes and events open to everyone, and in consulting for food businesses.
Vegetables
It starts with vegetables, plus salt, time and the right temperature.
Red onion, mushroom, broccoli
Microbes
Then the microbes go to work: lactic acid bacteria, yeasts and koji. Each culture changes food differently.
Lactic acid bacteria, yeast, koji
Flavour
It ends with flavour: acidity, depth, umami. That's what we work on.
Fermentation. Plant-based cooking. Zero waste.
Consulting
For food businesses that want to make fermentation and plant-based cooking part of their daily work: systems your team can use every day.
Your team gets documented processes for its own kitchen.
- ConsultingProcess, formats and the initial consultation.
- RestaurantsFermented sauces, bases and seasoning pastes for your service.
- CanteensPlant-based dishes that go down well in workplace catering.
- Startups & BrandsFrom prototype to a fermented recipe that goes into production.
Workshops
Learn to ferment, taste together and take practical skills home.
- Kimchi & Co.Ferment vegetables and explore flavour and maturation.
- Team workshopsFerment and eat together, for teams of 8 to 15.
Dining & Events
Join a dinner, pop-up or Open Lab, or plan a private menu evening with us.
- Dining & EventsPublic dinners and dates in Berlin.
- Private Dining & CateringYour own menu evening, planned together.
Knowledge
Our open reference on fermentation: what happens in the jar, why, and how you can tell. Free to share.
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