Fermentation extravaganza: deep dive into the world of microbes

Franziska Wick and Dr. Michael Podvinec, long-time microbe fans and lovers of good taste, take their guests on a journey into the fascinating universe of food fermentation. They explore the small microbes and the complex world of flavors of fermentation from two very different angles.

Michael, a doctor of molecular biology, passionate chef and award-winning cookbook author, sheds light on the scientific aspects and the use of ferments in top gastronomy. Franziska, fermentista trainer and organizer of fermentation events, ensures that the practical implementation in everyday life is not forgotten.

Top-down and bottom-up, the result is a multidimensional insight into the creation and production of these exciting foods. At the end of the event, participants will see microbes in a whole new light, understand the basics of fermentation and go home with a renewed interest in this ancient craft. Food for the mind, hand and stomach: practical demonstrations alternate with in-depth theoretical knowledge, tastings and guaranteed entertainment.

Tastings, theoretical background and practice are interwoven. In the theoretical part, attendees will explore the identity of the most important microbes, how they make the miracle of food fermentation possible and how they themselves benefit from it. In the tasting session, the secrets of flavor development in fermented foods will be revealed. Practical experience will also be provided: in addition to demonstrations, participants will prepare ferments under expert guidance to ferment at home.
The unique collaboration between Dr. Michael Podvinec and Franziska Wick (Wild Pulse) is a fermentation event in a class of its own, where the smallest inhabitants of the earth are in the spotlight for once.