Fermentation is a wondrous form of not only creative expression but also a life long skill.
Saturday, 22nd February at Biosphäre Café we will be discussing the basic’s of fermentation, why it is important to eat fermented products and how they aid our health, the sustainability of fermentation, Learning about regional medicinal edible weeds and tasting some examples and why we should be incorporating wild edible weeds in our diet. We will be making a veggie and edible weeds sauerkraut.
Let’s get together to transform those otherwise un-used and forgotten edible weeds and vegetables into some delicious and nutritious fermented goodness.
35€ incl. materials (if you have a jar and any old veggies your welcome to bring them along)
PDF will be sent after workshop in English or German for every participant.
THIS WORKSHOP IS HELD IN ENGLISH.
German translation where needed!
In case you can not attend the workshop, please find the replacement yourself as your spot is fully transferable. We try to do our best to fill your spot, but if we can not, please understand that no refunds will be given due to shortage of time and our team size. Thank you.