Health preservation and fermentation

This IZI association project is an ever-evolving community learning process where we explore the world of natural foods and fermentation together. It's not a course and not a workshop series in the classical sense, but a medium where we experiment, share experiences, and learn from each other along the way.

The focus is on living foods: processing organic vegetables, making sourdough bread, and fermented drinks and ingredients like water kefir, kombucha, or ginger bug. The emphasis is not on strictly following recipes, but on understanding the processes and finding one's own rhythm.

Participants actively shape the learning: they bring ingredients, try out new ideas, observe what works and what doesn't, and along the way develop an ever deeper connection with food and the functioning of their own bodies. Fermentation here is not a technique, but an entry point towards a more conscious, nature-close lifestyle.

Meetings often take place in the Mandala Education Garden, where the natural environment further strengthens the process, but learning continues at home too – constantly feeding back into the community.

What comes out of this is more than knowledge: a working practice, a supportive community, and the confidence that we are capable of taking back control over our eating and our health.