Fermentista on Tour: Prague Edition

Hello, fellow fermentation friends!

This month, Fermentista on Tour headed to Prague, a city of cobblestones, castles, and beer (fermented beverage) that’s practically a national treasure. With its historic charm and rich culinary roots, I arrived hopeful — dreaming of kraut crocks, wild ferments, and unexpected microbial delights hiding in the local cuisine.

Well… let’s just say the reality was a little different.

I ate my way through the city — happily, I should add. Czech food is hearty, comforting, and unapologetically built around meats, gravies, dumplings, and more meats. Think:

• Goulash

• Potato pancakes

• Duck

Delicious? Absolutely. Gut‑microbiome‑friendly? Well… kind of.

As a proud ferment lover, I’m always on the lookout for the local microbial scene. But in Prague (mostly Old Town area), one thing became clear very quickly: if it’s fermented, it’s probably sauerkraut. Don’t get me wrong—the sauerkraut is good. Tangy, crunchy, often warm (yes, warm!), and nearly always served as a side to something roasted and wonderful. But if you’re hoping for kvass, kombucha, kefir or any other jar‑born magic… you may be on your own.

I checked menus, wandered markets, interrogated waiters like a friendly but persistent tourist—
and sauerkraut was almost the only one, the lone fermented soldier standing.

A few modern cafés hinted at it — pickles here, a homemade kombucha there — but overall, Prague feels like a place waiting to burst open for people like us who believe microbes make the world better.

Prague fed my soul, my belly, and my steps count — but not quite my fermentation curiosity. Still, discovering what’s missing can be just as fun as discovering what’s there. And who knows?

Until the next stop on the tour—stay curious, stay fermenting.

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