Kool Kabbage
Last year the cabbage harvest turned out a bit too good. Farmer Krispijn den Dries alone had 60.000 kilo's of surplus cabbage, that even the sauerkraut factory could not process. Last year, Mediamatic took them on for an edible art-installation that questions the value of food within our current food-systems.
What we learned and took home
After a general explanation on fermentation and the history of sauerkraut, together with Christian Weij we learned to ferment cabbage ourself by a basic fermentation technique. This resulted in our own batch of sauerkraut to take home. Afterwards, we learned about an old pit fermentation technique. Together we dug a hole in the ground and put the cabbage in. Now it is time to dig them up again!
Christian Weij
Christain Weij is author of Verrot Lekker, and one of the biggest fermentation experts around. With Puur-e he works on sustainable food-systems. He gives workshops, does catering and organises pop-up dinners.
