Discover Wild Ferment, a fascinating four-part workshop series in which you learn to ferment throughout the seasons using wild yeasts and wild plants. From making wild sauerkraut and flavourful achars to sparkling wild soft drinks, fruit vinegars and sourdough bread with spreads: each session focuses on the harvest of the season. Fermenting is not only tasty and healthy, but also surprisingly easy. Go home with your own homemade ferments and the wildest recipes!
Dates and themes
30.04.26 - wild sauerkraut and achar with wild greens
We start this four-part series with wild sauerkraut and achar. Fermenting is tasty, healthy and, as it turns out, not that difficult. Sauerkraut is a good base, and adding wild plants makes it even tastier and healthier. And achars are real flavour bombs! You will get to taste different samples and go home with your homemade ferments and recipe booklet.
04.06.26 - wild sodas with wild flowers
We make wild, fermented drinks with wild flowers and the first fruits of the season. Let it fizz, let it sparkle! And all this with only natural yeasts. Perfect for your non-alcoholic evenings, your children and cosy family parties. With various wild drinks to taste. You will go home with the necessary ingredients and recipes to get started yourself at home.
06.08.26 - wild vinegars with wild fruit
High summer, the fruit is falling ripe from the bushes and trees, straight into our mouths. What to do with surplus fruit? I will teach you how to make delicious fruit vinegar, using only natural yeasts and the most delicious wild fruit. With a tasting session, of course. You will go home with your own vinegar in the making and the necessary recipes.
08.10.26 - bread and spreads with wild seeds
In autumn, wild plants do everything they can to ensure their survival. They scatter wild seeds at will. We harvest and process these into sourdough bread with the most delicious fermented spreads and dips. You will go home with your own creation and the wildest recipes.
Practical information
Info & Price
- The cost is €72 per person per date (= 1 workshop).
- For Friends of the Botanical Garden, the cost is €65.
- Admission to Meise Botanical Garden is included in the price.
What you get
- You don't need to bring anything with you, we provide everything on site.
- You get:
- tasters on your plate
- homemade ferments/preparations to take home
- recipe books
Location and time
- Every time from 6 p.m. to 9 p.m.
- Garden kitchen in the Culinary Garden
Registrations & cancellations
- Minimum number = 8 people.
- Maximum number = 16 people.
- If there are not enough registrations, we will be happy to book you for another date.
- If weather conditions do not permit, Meise Botanical Garden may cancel the cooking workshops and you will receive a voucher for a later Wild Ferment workshop.
- You can only cancel yourself under certain conditions.
Important
- The working language is Dutch, but the teacher also speaks fluent French.
- Participants should arrive at 5.45 p.m. at the Meise-Dorp entrance (Brusselsesteenweg, Meise).
