Is your food full of life?

Fermentation is like magic – just scientifically explainable. Microbes turn carrots into kimchi, tea into kombucha, and time into flavour. Those who ferment think not only of preservation or health, but of transformation – in the jar and in the mind.

The Soil to Soul Symposium brings together Europe’s top fermentistas: In their keynote, Lisa Ricci and Tommaso Goldhirsch show how Koji acts as a catalyst for creative cooking. Marika Groen takes you deep into the Japanese art of mould cultures, while Sam Black talks about micro-seasonal ferments – and how they can restructure the culinary year.

Whether you’re curious or already experienced: here you’ll find space to learn, marvel, and participate. In Katsu Lask’s workshop, you’ll chop your own vegetables. At Franziska Wick’s tasting, you’ll sample living products and hear how your microbiome takes part in the meal. And if you’re feeling ambitious: your ferments can even take the mic at Ferment Karaoke.