Cooking at the Monastery – From the Garden to the Jar – Preserving and Fermenting

Description

From the garden to the jar – Preserving and Fermenting When nature offers an abundance, it's the right time to stock up: Together we process seasonal treasures like pumpkins, grapes, pears, apples, beets, cabbage, herbs – complemented by other regional ingredients depending on weather and harvest. Special delicacies such as jams with a special touch, sauerkraut, compote, chutney, herbal salt, or flavored vinegars are created. In the course, you will learn the essential basics and tips for successful preservation, process fresh ingredients step by step, and discover new flavor worlds – naturally including tasting. Finally, we will enjoy a suitable lunch together at the restaurant with the preserved goods.

Highlights

• Course on preserving and fermenting
• Processing seasonal ingredients like pumpkin and grapes
• Including tasting and lunch

General Information

The course "From the Garden to the Jar" takes place at the Capuchin Monastery in Stans and teaches the basics of preserving and fermenting. Participants learn how to process seasonal ingredients into delicious jams, kimchi, and other specialties.

Location

Mürgstrasse 18, 6370 Stans, Switzerland

Hide Map

Loading map...

How to get there

Get Directions