Pit fermentation by Christian Weij

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Christian Weij

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Workshop: Primordial Sauerkraut

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Tumulus Mediamatic Biotoop Dijkspark

Promised Land

June '15 - July '19

How, and where to move thousands of kilos of straw and clay? When Mediamatic moved from the Van Gendthallen to the Dijksgracht in 2015, we had to disassemble our freshly built straw office. It was...
Mediamatic 2018

Scroll down for a quick overview of our highlights, go here to see the full overview of our 2018 program or click here to view who we worked with this year.
Workshop: Mediamatic Biotoop Dijkspark

Workshop: Primordial Sauerkraut

6
Jan 2018
- Learn how to use a traditional pit fermentation technique!

Sauerkraut is one of the oldest fermented foods that is around. Nowadays, most of the Sauerkraut is made in one big factory. But did you know it is fairly easy to make it yourself? During this...

Image: Mediamatic Biotoop Dijkspark Anisa Xhomaqi

Cabbage in jars
Image: Anisa Xhomaqi

Christian Weij explains about fermentation
Image: Mediamatic Biotoop Dijkspark Tia Török

Digging up Cabbage

With guidance and storytelling by Christian Weij, we excavated the cabbage that we burried in 2018 . Due to weather and time, nothing was left of the cabbages.
Image: Mediamatic Biotoop Dijkspark

Making Sauerkraut
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Packing cabbage strips into a jar for fermentation

The cabbage strips are packed tightly into an airtight jar where it will ferment at least for two weeks. This sauerkraut has been spiced with juniper berries. Photo 2021 by Ben Hopley for Mediamatic
Image: Mediamatic Biotoop Dijkspark Ben Hopley

Red cabbage ready for fermentation

Sauerkrauts can be spiced with dried or fresh spices. Here we used red peppercorns. Photo 2021 by Ben Hopley for Mediamatic

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