Sauerkraut und Kimchi selbstgemacht - DIY-Workshop für echte Lebensmittel

In the organizer's words:

Fermentation" generally refers to the enzymatic conversion of organic substances, including lactic acid fermentation. In food production, the process has been used since time immemorial for preservation, e.g. in sauerkraut and kimchi. In addition, fermentation often produces aromas and flavors that make the result unique. Have you always wanted to ferment, but somehow never get around to it or don't dare to tackle the subject on your own? Then this workshop is just right for you: together we will make sauerkraut and ferment kimchi. And we'll also take a look at the positive effects fermented foods can have on our health.

Location/meeting point: HeideHaus, public transport: U6 stop Fröttmaning, approx. 3 minutes on foot

Speaker: Julia Schmidt

Organizer: Heideflächenverein Münchener Norden e.V.
in cooperation with: VHS Eching, VHS Oberschleißheim

Target group: Adults

Note: please bring: two preserving jars with rubber ring (approx. 500 ml), slicer (if available), apron if necessary

Price information:

Registration: required, registration at: VHS Eching/ VHS Oberschleißheim