One departure point for Lutz-Kinoy’s new works, commissioned for Sea Spray, is his ongoing interest in celebrating local food traditions, craft and collaboration, through which Sandor Ellix Katz’s book The Art of Fermentation comes into play. In the foreword, Michael Pollan addresses the poignancy of fermentation "and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land".

For this event, Lutz-Kinoy drew a parallel between an exhibition space, where the exchange of ideas, narratives and cultures takes place, and the process of fermenting, as Katz describes in his book; that is the exhibition space as a weck jar. In this workshop Lutz-Kinoy explored how Vleeshal can serve as a space where knowledge and technique of fermentation can be exchanged with a local audience. During the workshop the participants worked on the fermentation of Kimchi, in collaboration with Sanne Zwart from Keukenboeren. The artist was present during the workshop.