No Waste Kraut – A Fermentation Workshop with Pepijn Schmeink

Bring it Back

One kilo of surplus vegetables. Thirty grams of salt. One jar to take home.

De HER

Join us for a hands-on evening where leftover vegetables become something genuinely delicious, with a little salt and a little time.On June 25, Bring It Back hosts a fermentation workshop. Together with Het Nieuwe Nassen and chef Pepijn Schmeink, we explore one of the oldest and most circular techniques in the kitchen: fermentation.The evening centers on making a no waste kraut, a fermented vegetable mix built from surplus veg. Think of it as sauerkraut, but free in flavour and style: fresh, spiced, or something heartier, depending on the vegetables and seasonings you choose. From the vision of Het Nieuwe Nassen, Pepijn shows that more sustainable cooking does not have to be complicated or limiting. It can mean more flavour, more creativity and more value from what you already have at home. Leftover vegetables are not a loose end, they are a starting point.With a few simple steps, you will turn surplus vegetables into a flavourful ferment that keeps developing long after the workshop ends. Along the way, Pepijn shares how flavour is built, how fermentation works, and how small changes in your own kitchen mean less waste straight away.The workshop is practical and accessible, no experience needed. You make your own ferment and take a jar home at the end, so the process simply carries on after the evening is over.Expect a relaxed and social atmosphere, where you pick up a real new skill and connect with others who care about more conscious and creative ways of cooking.

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No Waste Kraut – A Fermentation Workshop with Pepijn Schmeink

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No Waste Kraut – A Fermentation Workshop with Pepijn Schmeink

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