Lacto-fermentation & honey ferments

What is it about lactofermentation that excites us so much? Stefan Weigert is a self-sufficient farmer from Lower Bavaria and works intensively with different types of fermentation. He produces most of his own food - from lacto-fermented vegetables, honey ferments, miso and shoyu to bread, wine, vinegar and various dairy products. He gives us an insight into the practice, methods and artisanal implementation of dry salt fermentation to fermentation with brine and we taste ferments. Thomas Hollaus and Karin Buchart from the Fort Kniepass Fermentation Center will show us how ferments can be used in everyday life and how they strengthen our health.

As an aromatic addition, honey ferments will also be examined, a sweet and lively fermentation that ideally complements lactic acid fermented foods.