Berlin · Workshops

Fermentation workshops in Berlin

In our workshops in Berlin-Neukölln you start ferments in small teams, taste different stages of ripeness and learn how to tell whether the process is going well. Almost all classes are vegan, and you don't need any prior knowledge to start.

Upcoming dates

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Get notified about new dates

We announce new classes here and on Instagram.

System before recipe

Every class follows the same logic. You learn more than a set of steps: you learn how to recognise a ferment that's on track. Salt, time, temperature, microorganisms.

UnderstandShort theory: what happens in the jar and which levers matter.
ApplyHands-on: you start your own ferment.
TasteA side-by-side tasting of different stages of ripeness and types.
TransferHow to apply the principle to other ingredients and to your own cooking.

Included in every class: all materials, a handout and your own ferment to take home. Groups are small. All prices are per person, incl. VAT.

Beginner

No prior knowledge needed. One clear case to learn the system with.

Kimchi Basics

Make kimchi yourself and explore variations.

Level: Beginner
Duration: 2.5 hours
Group: 10 to 15 people
Food: vegan

What you do

You make kimchi and learn how to let it ferment further at home. We work with vegetables, salt and spices and discuss what matters when preparing and storing your batch.

The focus is on kimchi and its variations: how do different ingredients and seasonings change the result? What happens to flavour and texture as it matures? You learn what to look for and which mistakes you can avoid.

What you take home

You take home a jar of kimchi you have made and a handout to use at home.

€69 per person

No date yet

Get notified Read first: Lactic acid fermentation

Kimchi & Co.

Ferment vegetables, understand lactic acid fermentation and cook with your ferments.

Level: Beginner
Duration: 3.5 hours
Group: 8 to 15 people
Food: vegan

You do not need to have taken Kimchi Basics.

What you do

You work in small teams and prepare different vegetable ferments. You also taste different stages of maturity and compare acidity, aroma and texture. We discuss how to recognise a ferment that is developing well and how to assess common problems.

There is also a small bite to eat that shows how ferments can be used in the kitchen.

What you take home

A jar of kimchi from your team's batch and a handout covering fermentation, troubleshooting and kitchen uses.

€99

Read first: Kimchi

Koji Basics

You learn what the noble mould koji does with starch and protein, and why it is the basis for miso, shoyu, sake, amazake and garum.

Level: Beginner
Duration: 4 hours
Group: 6 to 10 people
Food: vegan

What you do

You inoculate rice or barley with koji spores yourselves, build an incubation setup and learn how to look after the koji over the next 48 hours: temperature, humidity and airflow. So that the class produces something straight away, Simon has prepared finished koji. With it you start, for example, shio koji or a marinade, and taste finished koji products such as amazake and aged koji rice.

What you take home

Your koji batch, a starter set and instructions for the setup at home.

€119 per person

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Get notified Read first: Koji

Vinegar

Understand vinegar as a fermentation in two phases: first yeast turns sugar into alcohol, then acetic acid bacteria turn that into acid.

Level: Beginner
Duration: 3.5 hours
Group: 6 to 12 people
Food: vegan

What you do

You start a fruit vinegar from apple or berries, taste craft vinegars against industrial ones and learn how to look after yours over the coming weeks.

What you take home

Your vinegar batch in a jar and a care handout for the first 4 to 8 weeks.

€99 per person

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Intermediate

For anyone who has fermented before: longer ageing, more umami, more process.

Miso

From bean to umami paste: understand miso as a living concentrate, from setting it up to maturity.

Level: Intermediate
Duration: 4.5 hours
Group: 6 to 10 people
Food: vegan

What you do

You start a light miso (shiro): weigh beans, koji and salt, mix and seal. Plus a tasting of five types of miso and ways to use it, such as miso butter, marinade and caramel.

What you take home

Your miso batch in a jar and a recipe handout.

€129 per person

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Shoyu

Homemade soy sauce: understand the three phases of shoyu, koji, mash (moromi) and pasteurising.

Level: Intermediate
Duration: 4 hours
Group: 6 to 10 people
Food: vegan

What you do

You start a shiro shoyu, a light, mild style with a shorter ageing time than classic shoyu, and taste four types of shoyu against industrial soy sauce.

What you take home

Your shoyu batch in a jar and a care logbook.

€129 per person

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Garum

Fermented seasoning sauces, rethought: understand why garum brings so much umami, and how to make it safely.

Level: Intermediate
Duration: 4 hours
Group: 6 to 10 people
Food: may contain meat or fish

What you do

You start two garums, a koji and meat garum and a vegan version with mushrooms, taste finished garums and learn the critical hygiene points.

What you take home

A vegan garum to keep ageing and a safety handout.

€129 per person

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Expert

For when you know koji and want to keep working with it.

Koji Creative

The creative potential of koji beyond miso and shoyu: amazake, shio koji and flavour design.

Level: Expert
Duration: 4 hours
Group: 6 to 12 people
Food: may contain meat or fish

For participants with a basic knowledge of koji, from Koji Basics or their own experience.

What you do

You make amazake and shio koji, see what koji does to protein and starch when marinating and ageing, and develop your own combinations in a flavour design round.

What you take home

Amazake, shio koji and a recipe sheet as a handout.

€149 per person

No date yet

Get notified Read first: Koji

For teams and businesses

Teams of 8 to 15 people can book their own dates with food. More under Team events.

Every format is also available as a private date for groups and businesses. Use the enquiry form to tell us which format, how many people and when.

Restaurants, canteens and food startups can also have the workshops on their own premises, with a focus on repeatability, shelf life and product development. This is arranged through Consulting.

Just want someone to cook for your party? Take a look at Catering.

Request a group date

We usually reply within 2 working days.

Dinners, pop-ups and Open Lab

Our events without a class are under Events.

Frequently asked questions

Where do the workshops take place?

In our lab at Sonnenallee 61, rear courtyard (Hinterhof), 12045 Berlin.

Can I cancel?

The terms are listed with each date. For Kimchi & Co.: up to 14 days before, full refund or free rebooking; 7 to 13 days before, 50% refund or free rebooking; after that, no refund. A rebooked ticket is no longer refundable. There is no statutory right of withdrawal for classes held on a fixed date.