Sauer macht glücklich – Winterfermente

Description

This comprehensive course explores the art of fermentation during the winter season, emphasizing the health benefits and flavors of seasonal vegetables and bread. Starting with sourdough bread, the class delves into the world of microorganisms, guiding participants through making and understanding sourdough, and applying these principles to winter vegetables like sauerkraut and kimchi. Attendees will actively ferment, learn to care for their sourdough starter, and leave with their own jars filled with seasonal ferments, gaining practical skills and knowledge to incorporate fermentation into their daily life.

Highlights

Hands-on fermentation of sourdough bread and winter vegetables; learn about microorganisms; take home your own jars; understand the principles of fermentation; suitable for all skill levels.

General Information

Held at Hof Schwarzenbach in Switzerland. No tickets sold on Eventfrog; registration via website or email at mail@permazwerg.ch. The course runs from 10:00 AM to 5:00 PM on October 17, 2026.

Location

Hof Schwarzenbach, Schwarzenbach 1589, 3700 Spiez, Switzerland

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