Fermentation is a simple way to make vegetables durable.
Small microorganisms play an important role, as they help in the production of delicious, healthy and long-lasting foods. This process is used in the production of, for example, sauerkraut, kimchi and kefir.
In this workshop, you will learn how to ferment and preserve sauerkraut yourself with the support of lactic acid bacteria. We will peel it, snip it, pound it and pickle it!
We are looking forward to a nice workshop!