Fermentieren

In the organizer's words:

Lecture and tasting:

Ferments are literally on everyone's lips, be it the popular sauerkraut or kimchi, a traditional Thai dish that has recently entered German cuisine.

In our library, you can experience a special event on the sustainable cultural technique of fermentation: Expert Alexandra Dietl from foragedstyle will be preparing a spicy kimchi and a seasonal vegetable ferment live on site. She will give valuable tips on how to do it yourself and report on her own experiences with the various vegetables and spices.

Afterwards, several ferments will be available for participants to try.

Price information:

Registration on site, by telephone on 089-233 7722426 or by e-mail to stb.moosach.kult@muenchen.de