Fermented foods such as sauerkraut, kimchi and other lactic pickled vegetables offer many sustainable benefits:
- Food competence because people process their own food again and learn about their own body and digestion
- Health promotion through improved intestinal flora
- Energy savings by preserving at room temperature and saving of resources because seasonal excess in vegetable production is preserved for later times and even upgraded
- Glasses that would otherwise end up in the garbage are recycled

However, it is not only from the point of view of sustainability that it makes sense to ferment, but it can also look very good when patterns and structures are composed in the glass with vegetables. Those who like to the apearance of their food will enjoy it even better afterwards. The examples on this page were created in workshops with residents of a homeless house in Berlin Moabit and people from the neighbourhood.

related works: