FERMENTATION: THE MAGIC OF LIFE IN A JAR | Zagreb, 23 October 2026 | Only 5 spots

FERMENTATION: THE MAGIC OF LIFE IN A JAR | Zagreb, 23 October 2026 | Only 5 spots

From: kr.75,00 / month for 2 months

Would you love to discover how living cultures can support your digestion, bring more vitality into your everyday life and create a little kitchen magic?

Without complicated recipes. Without needing endless equipment. And with everything you need to start fermenting at home straight after the workshop.

Join me for an intimate, hands-on and sensory fermentation workshop:

ZAGREB · near Jarun
Friday, 23 October 2026
17:30–20:30
Only 5 spots available

Fermentation is much more than a way of preserving food.
It is an ancient art that feels wonderfully relevant to our modern lives. A world of living cultures, transformation, flavour and connection with nature.

For the past 15 years, I, Anita Šumer, have been exploring this fascinating world, from kefir and sourdough to kombucha and fermented vegetables, from my home kitchen to workshops and stages around the world.

I want to show you how simple ingredients, a little knowledge and some patience can become something beautifully alive.
And when we slow down enough to really taste, smell, touch and experience our food, even a simple bite can become a ritual.

Want to join another workshop while I’m in Zagreb?

You can also join my sourdough bread workshop on Monday, 19 October (gluten).

If your heart is calling you to both sourdough + fermentation, use code OBODVOJE15 for 15% off both workshops.

Coming with someone? Use ZAJEDNO10 for 10% off for both of you.

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Description

FERMENTATION: THE MAGIC OF LIFE IN A JARI only 5 spots

A hands-on, sensory fermentation workshop in Zagreb

ZAGREB · near Jarun

Friday, 23 October 2026, 17:30–20:30

👉 Reserve your place. There are only 5 spots available.

Here are the other workshops  in Zagreb

Sourdough Simplified
Monday, 19 October 2026
17.30-20.15

More HERE*


*Come to both the bread and fermentation workshops and use code OBODVOJE15 for 15% off.

Coming together with someone? Use code ZAJEDNO10 for 10% off for both of you.

Fermentation is alive.

It bubbles, transforms, surprises you… and occasionally teaches you patience. 😊

During these three hours, we’ll explore several different kinds of fermentation together. You’ll see the cultures, work with them, taste the results and learn how to care for them confidently at home.

WHAT YOU’LL EXPERIENCE & LEARN

During three intensive, yet playful hours of fermentation, you’ll:

  • discover what fermentation actually is and where different cultures come from,
  • explore the benefits of fermented foods and how to bring them into your everyday life,
  • learn simple ways to care for kombucha, milk kefir and water kefir,
  • prepare your own jar of fermented vegetables to take home,
  • learn how to make fermented butter, sour cream and a creamy cheese spread,
  • discover how to prepare a refreshing fermented electrolyte drink,
  • understand the difference between first and second fermentation,
  • taste a delicious selection of fermented creations,
  • slow down for a guided, sensory tasting of sourdough bread using all your senses.

Yes, we’ll ferment. And we’ll taste. A lot. 😊

WHAT FERMENTATION CAN BRING INTO YOUR LIFE

This workshop goes beyond learning techniques. It gives you practical tools you can bring into your own kitchen and everyday rhythm.

Fermented foods can contribute to:

  • greater microbial diversity in your diet,
  • homemade food made from ingredients you know and choose yourself,
  • easier digestion for some people,
  • an exciting variety of flavours and textures,
  • less dependence on highly processed foods,
  • a deeper relationship with your food, nature and the processes that transform it.

And perhaps most importantly: you’ll understand what you are doing and why, so you can continue experimenting confidently at home.

WHAT’S INCLUDED

  • All high-quality and organic ingredients
  • Tasting of all the fermented foods and drinks
  • Guided sensory sourdough bread tasting
  • My tips, tricks and knowledge gathered over 14 years of fermentation practice
  • Your fermentation starter package to take home

For €139, you receive the workshop experience, knowledge and a take-home package whose combined value is more than twice the workshop price.

WHAT YOU’LL TAKE HOME: A fermentation package worth more than €77

  • KOMBUCHA starter,
  • Water kefir grains
  • Milk kefir grains
  • Your own jar of fermented vegetables
  • Booklet with instructions and recipes
  • Wooden pencil for all those bubbling notes and experiments

In other words, you won’t leave thinking: Lovely workshop... now where on earth do I get all those cultures? You’ll already have them. 🌿

ABOUT ME

Before sourdough bread entered my life, I had already fallen in love with fermentation.

My first “fermented flatmate” was milk kefir, which has been living with me for around 15 years. I use it not only for kefir itself, but also to make sour cream, fermented butter and creamy cheese spreads with herbs from my balcony.

Then, in 2012, out of love for my late husband, Rudl came alive in my kitchen, my gluten sourdough starter.

From that little jar grew Drožomanija / Sourdoughmania, which has taken me around the world and led to three award-winning cookbooks. A few years later, Rudl was joined by Rosa, my gluten-free sourdough starter.

Somewhere along the way came kombucha.

Our relationship wasn’t exactly love at first ferment. My first two attempts failed spectacularly. 😄 But I rediscovered kombucha while travelling in the Middle East, fell in love with it and have been experimenting with it ever since, questioning quite a few fermentation myths along the way.

The latest culture to move into my kitchen was water kefir. Temperamental at first, now a faithful everyday companion.

All these living cultures have taught me patience, curiosity, persistence and trust in the process.

Today I bring that experience into my workshops in Slovenia, Croatia and around the world, weaving together practical knowledge, tasting, sensory experience, ritual and connection with the living world around us.

I’m Anita Šumer, internationally recognised author, mentor and teacher of sourdough baking and fermentation, sharing this knowledge for more than a decade.

And I still get ridiculously excited when something starts bubbling in a jar.

SEE PHOTOS FROM MY PREVIOUS FERMENTATION WORKSHOPS

WHAT OTHERS SAY ABOUT MY WORKSHOPS

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