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DTSTART;TZID=Europe/Paris:20260504T190000
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UID:23096-1777921200-1791838800@www.fermenthings.be
SUMMARY:SUMMER SCHOOL @ CSA Courjette & Theo  (Community Sustained Agriculture) | May - October
DESCRIPTION:Slow Summer\, Slow Fermentation: Roaming Brussels for Sustainable Food Adventures \nThis summer\, Fermenthings is hitting the road! With a slower season at our home base\, we’re taking the time to connect with local agriculture projects across Brussels. Join us for our Summer School 2026\, where we’ll explore fermentation\, preservation\, and community at CSA Courjette (Jette) and CSA Theo (Ganshoren)—and maybe even a few new spots where sustainable agriculture thrives. \nWhether you’re a seasoned fermenter or just curious\, our hands-on workshops are designed to deepen your connection to food\, tradition\, and the land. Members enjoy discounted rates\, and everyone leaves with tasty creations\, new skills\, and a shared sense of community. Just bring a cutting knife and cutting board to the workshop\, we’ll provide the rest. \nWorkshop Schedule\nMay: Foundations & Advanced Techniques\n4 May\, 19:00 – Advanced Fermentation Techniques @ Courjette\nBecause we are already giving the fermentation workshops for 5 years at Courjette\, lick off the season with an advanced tasting and discussion workshop designed for those ready to deepen their fermentation knowledge. This session is less hands-on and more focused on tasting\, analyzing\, and troubleshooting your fermentation projects. Bring your questions\, ideas\, or even samples of your own ferments—this is your chance to learn from experts\, refine your techniques\, and explore new possibilities. Send your proposals or questions in advance to info@fermenthings.be so we can tailor the session to your interests. \n18 May\, 19:00 – Classical Introduction to Fermentation & Preservation @ CSA Theo\nNew to fermentation? This hands-on workshop is the perfect place to start! Learn the foundational principles of lacto-fermentation\, pickling\, and preserving seasonal produce. You’ll get practical experience and leave with the confidence to ferment at home. Ideal for beginners and anyone looking to refresh their skills. \n\nJune: Fermented Drinks & Community\n1 June\, 19:00 – Fermented Drinks: Kefir\, Kombucha & Ginger Bug @ Courjette\nDiscover the world of bubbly\, probiotic drinks! We’ll cover kefir\, kombucha\, and ginger bug\, with tastings and hands-on practice. Leave with your own starter and the confidence to brew at home. \n15 June\, 19:00 – Fermented Drinks @ CSA Theo\nSame great workshop\, new location! Join us at CSA Theo to explore fermented beverages in a community setting. \n\nAugust: Giardiniera & Harvest Celebrations\n17 August\, 19:00 – Giardiniera: Italian-Inspired Fermentation @ Courjette\nCelebrate the flavors of late summer with giardiniera\, a colorful and tangy mix of fermented seasonal vegetables. In this hands-on workshop\, we’ll guide you through the process of creating your own vibrant giardiniera\, from chopping fresh produce to packing it into jars. We provide all the materials\, including 500ml jars\, so you can focus on learning and leave with your own fermented creation. \n31 August\, 19:00 – Giardiniera @ CSA Theo\nJoin us at CSA Theo for another round of giardiniera-making! This practical workshop offers the same delicious results in a new location. You’ll chop\, mix\, and pack your own giardiniera\, with all materials—including jars—provided. A perfect way to preserve the summer’s bounty and connect with fellow fermentation enthusiasts. \n30 August – Yearly Brunch on the Field @ CSA Theo\nFor the first time\, our Yearly Brunch on the Field is coming to CSA Theo! Join us for a relaxed\, communal celebration of the season\, featuring a 100% vegan buffet prepared with care. Enjoy: \n\nFreshly grilled vegan BBQ dishes\,\nSeasonal\, organic produce straight from the field\,\nHomemade fermented drinks and refreshing beverages.\n\nThis is a perfect opportunity to share food\, stories\, and fermentation tips with fellow enthusiasts while celebrating the harvest. Everything is included in the price of €28 per person. Open to all—just bring your appetite and your enthusiasm! We can’t wait to welcome you to this special event at CSA Theo. \n\nSeptember: Spice & Heat\n12 September\, 19:00 – Hot Sauce Workshop @ CSA Theo\nGet ready for Oogstfeest with this hands-on workshop! We’ll guide you through the process of transforming fresh peppers and seasonal produce into bold\, fermented hot sauces. You’ll learn techniques for balancing heat\, flavor\, and fermentation\, and you’ll leave with your very own 100ml jar of homemade hot sauce—provided by us—to spice up your meals. Bring your creativity and get ready to experiment with flavors! \n19 September\, 14:00 – Hot Sauce Workshop @ Courjette\nThe spicy fun continues at Courjette! Join us for another hands-on hot sauce workshop\, where you’ll craft your own fermented hot sauce using fresh\, seasonal ingredients. We’ll provide everything you need\, including a 100ml jar to take home your creation. Perfect for preparing for the harvest festival and adding some heat to your kitchen! \n\nOctober: Surplus Workshop @ Fermenthings\nDate TBD – Surplus Workshop: Sauerkraut Party & More\nClose out the season by transforming green tomatoes\, cabbages\, and other end-of-harvest veggies into delicious preserved goods. Last year’s sauerkraut party was a hit\, let’s do it again! \n\nWhat to Bring\n\nA cutting knife and cutting board (for most workshops).\nExtra Jars \nYour curiosity and appetite!\n\nWhy Join Summer School 2026?\n\nLearn by doing: Hands-on workshops with expert guidance.\nConnect with local agriculture: Explore CSAs and sustainable projects across Brussels.\nBuild community: Share meals\, stories\, and skills with like-minded fermenters.\nTake home tasty creations: Leave every workshop with something delicious.
URL:https://www.fermenthings.be/event/courjette/
CATEGORIES:Workshop
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DTSTART;TZID=Europe/Paris:20260515T190000
DTEND;TZID=Europe/Paris:20260516T210000
DTSTAMP:20251201T105104Z
CREATED:20250723T082329Z
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UID:23907-1778871600-1778965200@www.fermenthings.be
SUMMARY:Tasting 2026 #5: Saké & Tsukemono: Fermented Balance in a Glass and on a Plate
DESCRIPTION:Friday\, 15 May 2026 – 19:00 at Fermenthings \nSaké is one of the most misunderstood fermented drinks in Europe. Often seen as a spirit or a novelty\, it is in fact a crafted\, layered beverage closer to wine than anything else. At its core\, saké is a conversation between rice\, water and microbes.  A quiet\, controlled fermentation shaped by temperature\, koji and the skill of the brewer. \nThis evening is an invitation to explore that depth. \nWe will taste a selection of sakés that show the full spectrum of the drink: clean and mineral\, aromatic and floral\, dry and structured\, unfiltered and rustic\, and a few bottles from producers who push tradition into new terrain.Along the way\, we will look at the fundamentals of brewing\, the meaning behind terms like junmai\, ginjo\, nama\, and why temperature\, yeast selection and polishing ratios matter. \nTo accompany the tasting\, we turn to tsukemono — the Japanese world of pickles.Simple\, seasonal and deeply tied to everyday life\, tsukemono balance the table: crisp cucumbers salted just long enough to wake the palate\, fermented daikon with quiet umami\, roots transformed by koji\, citrus peels that brighten a dish. These pickles are not side dishes; they are part of a philosophy built on balance\, preservation and respect for the ingredient. \nTogether\, saké and tsukemono form a dialogue between two fermentation traditions that share the same values: seasonality\, patience\, minimal waste and a deep trust in microbes. \n\nWhat to Expect\n• A guided tasting of multiple sakés across style and region• An introduction to brewing methods\, terminology and classification• A selection of tsukemono prepared at Fermenthings• Discussion on pairing\, technique and the cultural meaning behind both traditions• A handout with the sakés tasted and recipes for making tsukemono at home \n\nJoin Us\nFriday\, 15 May 2026 – 19:00Fermenthings\, Be-Here \nPlaces are limited. Reserve your spot and spend an evening exploring two of Japan’s most subtle and expressive fermented arts.
URL:https://www.fermenthings.be/event/a-sake-tsukemono-tasting-exploring-balance-through-japanese-brewing-pickling-traditions/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
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