Pickling, Preserving and Fermentation is a precious heritage of ancient human food cultures. It is preserved until today by the many hands and minds that care and nurture communities. Fermenting food is an inherent knowledge transferred orally to those willing to learn with heart to head to hand. Within this workshop the participants will learn techniques of pickling and fermentation. Food processing as part of a community activity will be shared in a day unfolding into food stories and shared convivial meals. Come and learn how to produce Indian pickles (achars), Korean kimchi and German sauerkraut or Italian antipasti and learn about the holistic process involved that is well guarded by grandmums and aunties’ wisdom.
About the project:
After a harvest in food forests in the Western Ghats, the performance Lines to Follow, Soils to Gather involves a workshop on transforming the harvest into fermented pickles and achars for low-impact food transportation. The workshop will be led by artist Maya Minder in collaboration with Alchemy kitchen at Forplay Society. The prepared pickles will be transferred a week later to the Arka Kinari, a floating cultural platform visiting the Kochi-Muziris Biennale on its sailing journey to the Mediterranean Sea. This project is a collateral of the Soil Assembly.
The pickling workshop will be followed by a convivial meal by Daniela Zambrano Almidón (PER) and a noise performance by Quentin Aurat (FR)
Open to all. Participants are encouraged to bring to the workshop: apron, cutting board and knife, small pickling jar.
🗓️Date: 28th January 2026
🕒Time: 3 PM – 8 PM
📍Venue: Forplay Society, Bazaar Road, Mattancherry