Sauer macht glücklich – Winterfermente

Description

Sourdough bread · Fermentation · Preserving · Storing · Understanding microorganisms When it gets colder outside and the fresh harvest becomes scarce, the best time for winter ferments begins. Now, when cabbage, beets, and root vegetables have reached full maturity, when cool temperatures create ideal conditions for slow fermentation, and when we long for supplies to accompany us through the dark season – right now is the perfect moment to fill jars, let microorganisms do their work, and rediscover the art of preservation. In this holistic fermentation course, we dive deep into the world of microorganisms. We start with sourdough bread – the fermented staple food that works especially well in winter at cool temperatures – and then transfer this knowledge to winter vegetables. Because whether in dough or in a jar: it is always microorganisms that make the impossible possible. We prepare sauerkraut, kimchi, root vegetable ferments, and other seasonal delicacies together. At the end of this day, you will not only understand how fermentation works – you will have also started sourdough, filled your own jars, and understood the universal principle that connects all fermented foods. Winter ferments are not only durable – they are also healthy, aromatic, and amazingly versatile. And you will know: sour makes you really happy. What you will learn in this course
🍞 Sourdough bread – winter fermentation in dough
We start the day with the oldest and most fascinating ferment of all: sourdough bread. And winter is the perfect season for it. Sourdough is nothing but fermented dough – wild yeasts and lactic acid bacteria transform flour and water into a living dough that rises, becomes aromatic, and is significantly more digestible than yeast bread. The same principles that later make our winter vegetables durable and healthy already work here. Why sourdough works so well in winter: cool temperatures slow down fermentation – and that is an advantage. The dough has more time to develop complex aromas. What is ready in six hours in summer may take twelve in winter – but the result tastes deeper, rounder, more complete. Starting and understanding sourdough: We show you how sourdough develops, how to care for it, and keep it active long-term – especially in winter when the kitchen is cooler. You learn to manage, feed, and read sourdough. If you don’t have sourdough yet, you will get a starter to take home. Dough management and fermentation: We mix a simple sourdough dough together, observe its development, and let it mature during the course – so you experience fermentation in real time. We discuss different management methods (warm, cold, long, short) and show you how to integrate sourdough into your daily life, even if you have to work during the day. The connection between bread and vegetables: Here it becomes clear why we start the day with sourdough: the principles are universal. Lactic acid bacteria break down complex structures (gluten in bread, cellulose in vegetables), make nutrients available, and produce enzymes that facilitate digestion. If you understand how sourdough works, you also understand how sauerkraut works. It is the same miracle, just in different vessels. ❄️ Fermenting winter vegetables – slow and intense
Now we transfer our knowledge to winter vegetables. Winter is the classic fermentation time – and for good reasons. Cool temperatures slow fermentation, give microorganisms more time, and lead to more intense, complex aromas. What is ready in five days in summer may take two weeks in winter – but the result tastes deeper, just like with sourdough bread. Sauerkraut – the classic: We prepare traditional sauerkraut together: shredding cabbage, salting, pounding, layering in jars, weighing down. You learn the classic method that has worked for centuries – and modern variations with apples, caraway, juniper, or other spices. Why does sauerkraut work so well in winter? Because cabbage becomes sweeter after the first frost and slow fermentation gives it time to develop its aromas. Kimchi – the Korean relative: spicier, more flavorful, more complex than sauerkraut. We make kimchi together from napa cabbage (or other cabbage varieties, depending on availability), radish, garlic, ginger, chili, and fish sauce (or vegan alternative). You learn the basic technique to make the spice paste and layer the vegetables. Fermenting root vegetables: beets, carrots, red beets, celery – all can be fermented. We show you how to prepare root vegetables (grated, cut into sticks, sliced), how to start them with salt, spices, and maybe some whey or starter cultures, and how to make crunchy, aromatic ferments that keep for months. Safe methods and hygiene: We talk about cleanliness (clean but not sterile – microorganisms are desired, only the right ones), salt concentrations (too little = rot, too much = nothing happens – just like in bread baking the salt amount must be right), weighing down (vegetables must stay under the brine), and sources of errors (mold, kahm yeast, unpleasant odors). In winter, everything ferments slower – but that is an advantage. 🧂 Preserving & storing – supplies for winter
Fermentation is not the only preservation method. We also look at classic preserving, canning, and storing – and discuss when which method fits best. Winter is long, the fresh harvest short. Those who want to eat vegetables from their own garden in January must have prepared in autumn. We talk about stock planning: how much do I need? How long does it keep? How do I organize my storage cellar? Making vegetables durable – raw, cooked, or fermented: some vegetables can be stored raw (potatoes, pumpkins, onions), others must be cooked and canned, others are best fermented. We show you the pros and cons of each method. 🔬 The magic of microorganisms – why sour makes you happy
What actually happens during fermentation – in dough and in jars? We look at the biology. You learn which types of bacteria are involved in fermenting cabbage, beets, and root vegetables, what they do, and why the result is not only durable but also healthy. Why fermented foods make you happy: fermented foods – whether sourdough bread or sauerkraut – are full of probiotic bacteria that strengthen your gut flora. A healthy gut produces serotonin (the “happiness hormone”), influences your mood, immune system, digestion. “Sour makes you happy” is not a metaphor – it is science. Pre-digested and digestible: fermented foods are pre-digested – microorganisms have already done part of the work. That is why sourdough bread can also be eaten by people who have problems with normal bread. That is why fermented vegetables are easier to digest than raw ones. 🧪 Pure practice – fermenting together
Theory is important, but you only learn fermentation by doing it. We ferment together: while our morning sourdough matures in the background, we shred cabbage, pound it, layer kimchi, cut root vegetables, mix spices, fill jars, weigh them down, and seal them. You see every step, learn the techniques, feel the parallels between dough and vegetables. Depending on the season and availability, we ferment various winter vegetables: classic sauerkraut, spicy kimchi, fermented beets, pickled radishes, maybe also mixed pickles with winter vegetables. You take your own jars home – ready to mature – and your sourdough starter. And you get an extensive handout with recipes for bread and vegetables, instructions, troubleshooting tips, and inspiration. 🌾 How the course runs
We start in the morning together at the Schwarzenbach farm with sourdough: what is it? Why does it work so well in winter? We prepare a dough together, discuss winter fermentation, and then let it work. While the dough rests, we turn to winter vegetables: we shred, salt, pound, layer – and fill our first jars. We look at different fermentation stages, taste mature ferments from previous batches, discuss errors and solutions, and fill more jars. In between, we keep an eye on our sourdough – how is it developing? At the end of the day, you understand that sourdough and sauerkraut are siblings. Time: 10:00 – 17:00 (approx. 7 hours, including breaks and lunch snack) Included:
✓ All ingredients for sourdough bread and winter vegetable ferments
✓ Small catering throughout the day (lunch snack with fermented specialties, drinks, snacks)
✓ Extensive handout with recipes for bread and vegetables, instructions, microbiology, and troubleshooting tips
✓ Sourdough starter to take home
✓ Filled fermentation jars to take home
✓ Tasting of mature winter ferments
✓ Time for individual questions and exchange Bring: apron (if available), a clean screw jar for your sourdough starter, some clean screw or clamp jars for vegetable ferments (various sizes, preferably between 500ml and 1 liter), possibly a basket or bag for transporting filled jars, warm clothing (the farm is cool in November), curiosity and openness for sour winter adventures. 👉 Registration
Are you in? Then register via the contact form or by email at mail@permazwerg.ch.

Highlights

• Practical fermentation course
• Take your own jar with winter ferments
• Focus on sourdough bread and seasonal delicacies

General Information

The course 'Sauer macht glücklich – Winterfermente' takes place in Spiez and offers a comprehensive introduction to the art of fermentation. Participants learn how to make sauerkraut, kimchi, and other winter vegetables themselves and take their own creations home.

Location

Obere Bahnhofstrasse 62, 3700 Spiez, Schweiz

Hide Map

Loading map...

How to get there

Get Directions