Fermenting at home - kimchi, sauerkraut and co.
A workshop on fermenting with Judith Schanz

  • Sat 25.02.23 14 h – 18 h
Einmachgläser mit verschiedenen eingelegten Lebensmitteln
Photo: Rolf Braendle

Free admission

Yoghurt, kimchi, sauerkraut. We’re all familiar with everyday fermented foods. In this workshop with Judith Schanz, you can learn all about something mankind has been doing for thousands of years and why it’s so great. Fermenting not only preserves foods but is also very healthy and can be used to create exciting and delicious new recipes. It's a great way to counteract food waste. It’s cheap and sustainable. So come along and learn some of the many things you can do with fermentation.

The workshop is suitable for beginners.  All ingredients and kitchen utensils are provided.

For adults and children over 10 years of age

 

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