Kimchi, Kraut & Kulturen // Fermentation für Anfänger*innen

In the organizer's words:

Fermentation is one of the oldest methods of preserving food - and is back in fashion today: it not only produces exciting flavors, but also supports digestion, strengthens the immune system and provides valuable nutrients that keep us fit through the winter.

The workshop with Philip provides a practical introduction to lactofermentation. We will first explain what fermentation actually is and what benefits it has. Then we'll get straight into the practical side of things: we'll discuss the most important ingredients and utensils, show the process step by step and also talk about typical mistakes and how to avoid them. Together we will try different ferments and make our own preparations - e.g. classic sauerkraut or seasonal varieties such as apple and red cabbage. Each participant takes home their own jar of ferment and a handout summarizes the most important points.

👉 Please bring along:

- a wire hanger jar (approx. 1 liter)
- a cutting board
- a good kitchen knife
- a mixing bowl

The workshop is open to beginners and anyone who would like to learn more about fermentation as a craft and culinary practice.

Participation is free of charge. With registration via rausgegangen.de
Supported by the Disposition Fund of the Altona-Altstadt District Council.