Fermented Workshop: Keep

FERMENTED is a three-part workshop series exploring food sovereignty in South Africa through the histories, practices and possibilities of fermentation.

Fermentation is one of humanity's oldest technologies for extending the life of food. Long before refrigeration and industrial food systems, people developed ways of working with microorganisms, time, temperature and natural processes to preserve abundance and make food available beyond its immediate season.

This series looks at fermentation not simply as a culinary technique, but as a form of knowledge, storage, transformation and food autonomy.

Through food, film, conversation and practical making, each workshop asks participants to reconsider what is already possible within our kitchens, communities and food systems.