Essiggemüse und Pickles

Description

Preserve vegetables from the garden yourself. What is produced in the garden and vegetable compartment can be combined and preserved. This results in exciting mixtures from sweet-sour to sour, which go perfectly with raclette and fondue or enrich the menu as pickles in between. Participants work with beets and rose blossoms, onions, carrots, and other vegetables and make both Asazuke (Japanese quick pickles) and traditional pickles in jars. In the theoretical input, you will learn about the mixing cross, which helps determine the right vinegar ratio for pickling. Led by: Dubravka Vrdoljak (Food Scientist, Verein Zukunftstauglichhoch10) and Melanie Paschke (Verein Zukunftstauglichhoch10 and canning cook) Register now!