Open Q&A: Fermentation & Health
Networkevent: Franziska Wick
31. Oct 2026
15:30 - 16:00
- Location: Karl der Grosse
- Language: DE
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In Collaboration with:
Fermented foods represent one of the oldest methods of preservation - and one of the most exciting for our health. Franziska Wick highlights which ferments are best suited for everyday life, the role they play in gut health and overall well-being, and how to seamlessly integrate them into your daily diet. Following a brief introduction, the focus shifts to an open discussion: questions, personal experiences, and diverse perspectives are warmly welcomed. Ideal for anyone looking to discover fermentation as part of a delicious, health-conscious lifestyle.
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Franziska Wick
Programme Leader Fermentation, Founder of Wild Pulse
Franziska Wick is an expert in food fermentation and has trained over 2,000 participants in the past eight years. Through her company Wild Pulse, she offers courses and training in food fermentation in Switzerland for hobby cooks, professional chefs, nutritionists, and businesses. Her German-language online courses are available on 7Hauben, a leading cooking course platform. Franziska is the fermentation programme curator at Soil to Soul and is well connected within the international fermentation community.
31. Oct 2026
15:30 - 16:00
- Location: Karl der Grosse
- Language: DE
- In Collaboration with:
Fermented foods represent one of the oldest methods of preservation - and one of the most exciting for our health. Franziska Wick highlights which ferments are best suited for everyday life, the role they play in gut health and overall well-being, and how to seamlessly integrate them into your daily diet. Following a brief introduction, the focus shifts to an open discussion: questions, personal experiences, and diverse perspectives are warmly welcomed. Ideal for anyone looking to discover fermentation as part of a delicious, health-conscious lifestyle.
-
Franziska Wick
Programme Leader Fermentation, Founder of Wild Pulse
Franziska Wick is an expert in food fermentation and has trained over 2,000 participants in the past eight years. Through her company Wild Pulse, she offers courses and training in food fermentation in Switzerland for hobby cooks, professional chefs, nutritionists, and businesses. Her German-language online courses are available on 7Hauben, a leading cooking course platform. Franziska is the fermentation programme curator at Soil to Soul and is well connected within the international fermentation community.
