At the table with Lucie - Kitchen Hacks - Fermentation Made Easy
Cucumbers, kimchi, and kombucha: What was once simply a way to preserve food is now a trending topic in the kitchen, science, and pop culture. Fermentation lets microbes do the work – for more flavor, longer shelf life, and even better health. In Upper Franconia, a community-supported agriculture (CSA) farm is rediscovering the art of preserving food, while in Alsace, a farmer demonstrates how he grows and processes the cabbage for his delicious sauerkraut. And in the Spreewald region, Manuela Filko shares the recipe for her juicy Spreewald pickles. Chef Lucie Fischer-Chapalain prepares spicy kimchi and rosy kombucha. She also tests fermented delicacies ranging from Camembert to surströmming – which can sometimes be quite a taste challenge.
Broadcasting on 30th of January 2026 at 11.55am + on 02th of February 2026 at 06.50am on ARTE
Music: POPVIRUS Library