Fermentation with Meyers Madhus

Learn this popular preservation method – and continue experimenting at home

Learn the art of fermentation and prepare your own batch of fermented cabbage in this workshop led by chef and instructor Mikkel Poulsen from Meyers Madhus.

Mikkel will guide you through the fermentation process, and you’ll get to taste different samples, giving you a sense of how your own cabbage is likely to turn out. You’ll also receive tips and tricks for cooking with fermented vegetables.

Fermentation, an ancient method of preserving seasonal produce at home, is now hugely popular in restaurant kitchens for its ability to enrich dishes with bold, complex flavours.

Mikkel Poulsen is a trained chef and waiter with a passion for cooking with local and distinctive ingredients. Fermentation plays a central role in his approach, both for flavour development and preservation. He has worked with fermentation and pickling in professional kitchens for many years and now teaches at Meyers Madhus.