Wilde Fermentation

Description

Make your own sauerkraut, piccalilli, and curtido. In many cultures, vegetables and fruits have been fermented for ages. Fermented vegetables contain many vitamins, lactic acid, as well as probiotic microorganisms, and surprise with exciting flavors. In this workshop, you will learn how lactic acid vegetables are produced through fermentation. What is fermentation and why is it so healthy for us? Participants will experiment with carrots, white cabbage, leeks, and other vegetables, which are processed into sauerkraut, leek sauerkraut, curtido, or piccalilli. Various spices also open up exciting taste experiences. Bring along: 3 x 1.5 l screw-top jars Meeting point: Gärtnerhaus, Gutstrasse 195, 8047 Zurich Leader: Melanie Paschke (Environmental Scientist, Fermentista, Verein Zukunftstauglichhoch10, and Preserving Cook) Register now!