Fermentation – more than just preservation

In this practical workshop by Christine Mouse-Epp, you will learn how to make simple and delicious fermented products yourself. - Introduction to the basics of fermentation - The importance of lactic acid bacteria and their effects - Practical instructions for making two fermented products (e.g. kimchi, sauerkraut, pickles, etc.) - Tips and tricks for fermentation and safety instructions for storing the ferments - Tasting, drinks and a small snack are included Places are limited. Registration by October 5 with Nella Russi: 079 612 23 71 Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.

Price Information

Course fee : CHF 60.00 incl. 2 ferments, tasting, script and snack