Fermentation is the transformation of food by microorganisms such as bacteria, molds or yeasts. These microorganisms transform sugars into other substances. They turn white cabbage into sauerkraut, carrots and radishes into pickles, apple juice into vinegar and milk into yogurt. In an – only seemingly – chaotic process, something is transformed and made edible and durable. A magical process. In a cozy evening, vorschlag:hammer and a group of interested people will pickle sauerkraut and other vegetables together in a VHS atmosphere in the Ballhaus Ost. You’ll chop cabbage and vegetables, knead the cabbage, and put it in jars. Maybe there will be some input on sauerkraut. Maybe there are some inputs on lactobacteria or yeasts. Maybe there are inputs on messy processes. In any case, there is eating and drinking together.
And then it takes time. The evening seeps into the memories. The microorganisms do what they do. After six weeks, the time has come and the participants can open their jars. And perhaps the memory of the time spent together will be awakened: What has stuck? Which flavors resonate? Which phrases have taken on a new flavor? What now has a sour aftertaste?
No previous experience required, but welcome.
