Delicious, rich in vitamins, super digestible, probiotic, can be kept for months - fermented vegetables are all that! Compared to the expensive, mostly treated and therefore inferior ferments from the supermarket, you can simply make your own ferments - which are healthier and taste better! In the workshop, you will learn the ancient art of preserving raw food. In future, you will be able to preserve your vegetables yourself for longer, enrich them with numerous vitamins and beneficial microorganisms and do something good for your body and mind. Together, we will make fermentation starters that you can then take home and enjoy after successful fermentation (three jars of sauerkraut, kimchi and a mixture of your choice per participant). After a few days, the microorganisms take over and start fermenting the vegetables. During this time, you regularly check the preparations to see if everything is going according to plan. We will of course be happy to answer any questions you may have after the workshop. So that you can read all the information, you will receive a printed summary with the basics, instructions on how to proceed, some recipes, suggestions and tips. For the workshop itself, all you need to bring is a sharp knife, a chopping board and a good mood. Suitable preserving jars and vegetables will be provided and are included in the course fee.
