Fermenting Souls

Good things take time.

Fermenting Souls is a one-day festival built around that idea. Food, drinks, workshops, music, and culture—all coming together at Import Export on Sunday, August 2.

What's happening:

🧫The Market

Meet over 20 producers of natural wine, kombucha, miso, specialty coffee, kimchi, pickles, and more. Taste their products, learn how they’re made, and take something home.
 

🎵 Music

A carefully curated lineup of artists to set the mood for your day and get you moving.
 

🎙️Culture Corner

A carefully curated program of exciting ideas on fermentation, extending beyond the kitchen. Talks, tasting tables, and a “Ferment-Actions” workshop running throughout the afternoon. Perfect for taking a breather between sets.
 

🎪 The Tent 

A quieter corner to unwind, sip something from the mini-bar, and have a chat.
 

🌍 Workshops

Hands-on fermentation traditions from around the world. Get your hands dirty, discover new flavors, and bring new techniques back to your kitchen. Spots are limited! Reserve yours early. (see descriptions below)

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🤝 Community over commerce.

Fermenting Souls is a non-profit event built on cultural value, sustainability, and genuine curiosity. Any surplus goes back into the project and toward good causes.

Come with an open heart and a curious stomach.

📷 Follow our Instagram page for more info and photos about the program, producers, and artists!

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🎟️ Tickets

• General admission:25€

• Workshop admission:50€ (general admission included)

• Free admission for children 12 and under.
  Please note that there is no children’s program, so parents are responsible for their children at all times.

🍷 You can rent a tasting glass for free at the entrance. Your €5 deposit will be refunded once you return the glass.

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PROGRAM DETAILS

CULTURE CORNER

• 3:00 PM – 5:00 PM | Ferment-Actions Workshop
• 4:00 PM – 4:45 PM | Fermentation Nerds: Fermentation in Art and Research 
• 5:00 PM – 5:45 PM | Fermentation Nerds: Fermentation Between Trend and Tradition 
• 6:00 PM – 6:45 PM | Fermentation Nerds: Diversity in Fermentation—From Microbes to Practice  
• 5:00 PM – 5:30 PM | Tasting Table Session 1
• 6:00 PM – 6:30 PM | Tasting Table Session 2

MUSIC LINEUP

• 2:00 PM Kurt & Kröte
• 3:00 p.m. Kati Color
• 4:30 PM Wired Kimchi
• 6:00 PM Miramoonlight
• 7:30 p.m. Kermesse (live!)
• 9:00 p.m. La Carovana Sound

PRODUCERS LINEUP

• B-Orto Peppers
• Brotraum
• Chirp Food
• Eleven Ferments
• Faedesfa
• Forever Thirsty
• Funky Fermenteria
• Higgins Ale Works
• Kimchi Pop
• La Casa di Fanny
• Le Schlürf
• Mindful Drinking Club
• MK Wine
• Munchie Manufaktur
• Raboso Boys
• Stray Coffee Roasters
• The Pickles Company
• Vigne di Confine
• Vipples Pickles
• Virgilio's Legacy

WORKSHOP DETAILS

1) SAUERKRAUT SESSION WITH SAISON SCHLEMM

Join us for a brief exploration of the world of lacto-fermentation, starting with an absolute classic found all over the world: lacto-fermented cabbage.

We’ll cover the basics of lacto-fermentation and everything you need to get started at home. Of course, we’ll make traditional sauerkraut, but we’ll also bring along some fun ingredients so you can experiment and create your own unique sauerkraut style. And of course, you’ll get to take your creation home with you afterward.

2) KIMCHI SESSION WITH KIMCHI POP (sold out)

Kimchi is much more than just cabbage. In this hands-on workshop, we’ll explore how this vibrant Korean staple can be made with seasonal vegetables.

Together we’ll prepare a seasonal kimchi from start to finish, learning about the role of salt, spices, and fermentation along the way. 

You’ll leave with a deeper understanding of Korean fermentation and a jar of your own kimchi.

3) KOJI SESSION WITH BRADLEY BRYAN (sold out)

Discover one of the most fascinating ingredients in fermentation.

Learn what koji is, how it has been used in fermentation for centuries, and how it forms the foundation of products like miso, soy sauce, and sake. Bradley will share the experience he has gained over many years, working across different countries and in many Michelin-starred restaurants.

Together, we’ll prepare your own miso to take home, along with the knowledge and confidence to continue exploring fermentation at home.

Come with an open heart and a curious appetite.