Fermenting vegetables

Preservation without energy, quick, easy and healthy

Fermentation is one of the oldest methods of preserving vegetables and works simply and very quickly, without any external energy supply or electricity. Vegetables preserved with the help of lactic acid bacteria have raw food quality, have a probiotic effect, support our intestinal health and indirectly also our immune system. 

The theoretical part of the course provides interesting facts about lactic acid fermentation and the know-how for successful fermentation. In the practical part, we will ferment sauerkraut and then vegetables of our own choice. There will be plenty of fermentations for everyone to taste, as well as lots of tips and suggestions for incorporating fermented foods into your daily diet.

Understanding how fermenting vegetables works and how fermented food tastes. This workshop is also the basis for independent, successful fermentation at home.

What to bring: Wooden chopping board, knife (ideally ceramic), notepad and pen, possibly an apron and a basket for carrying the delicacies home

Instructor: Gabriele Zach

Costs: € 30,--

Registration requested by 26.09.2025 max. 12 participants

You can find more information and registration here.