Open Q&A: Incorporating Ferments into Everyday Cooking
Networkevent: Franziska Wick
31. Oct 2026
10:00 - 10:30
- Location: Karl der Grosse
- Language: DE
-
In Collaboration with:
Anyone who has ever tried fermentation knows the feeling: suddenly kimchi, miso, kombucha, or pickled vegetables overflow the fridge. But how do you actually integrate them into daily meals? Franziska Wick demonstrates creative, practical ways to use fermented foods, highlighting which ones excel in cooked dishes and which shine raw. After a brief introduction, the floor opens up for a shared conversation - questions, experiences, and ideas are warmly welcomed! An ideal session for anyone looking to bring their ferments onto the plate more often and in new ways.
-
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
10:00 - 10:30
- Location: Karl der Grosse
- Language: DE
- In Collaboration with:
Anyone who has ever tried fermentation knows the feeling: suddenly kimchi, miso, kombucha, or pickled vegetables overflow the fridge. But how do you actually integrate them into daily meals? Franziska Wick demonstrates creative, practical ways to use fermented foods, highlighting which ones excel in cooked dishes and which shine raw. After a brief introduction, the floor opens up for a shared conversation - questions, experiences, and ideas are warmly welcomed! An ideal session for anyone looking to bring their ferments onto the plate more often and in new ways.
-
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.
