Ferment cooking class on the Baltic Sea

Who am I? I am one of the pioneers of vegetable fermentation in German-speaking countries. Right next to my nursery, which has been supplying top German restaurants for 25 years, I set up the first German vegetable fermentation factory.

Fermented vegetables are healthy! And sour.

How can you make it so delicious that it doesn't sour in the farthest corner of the refrigerator?

• To explore this, we will prepare a nice menu on the afternoon of 25.02.2023.
• You will learn the basic rules for handling fermented vegetables.
• Time and again, the focus will be on how to use the acid effectively while maintaining the valuable properties of the ferment. After all, our food should not only taste good, it should also keep us healthy.
• Together, we will put together a small menu from fresh and fermented greens, in which you will learn about the various ways to incorporate fermented vegetables into a diet — from an aperitif to a salad, a soup to a main course to dessert — fermented foods will play an important role everywhere.
• And of course in accompanying drinks...
• The menu will probably be vegan — and you won't miss a thing!
• To be clear, this is not about fine dining. We deal with everyday cooking.
• But who says that it has to be an everyday occurrence? Everyday life must also be fun if life is to have meaning, right?

PS: Here you will not only get to know the wintry Baltic Sea (there is enough time for a walk on the beach in the morning). The course will also take place in one of the most beautiful tubular roof houses on the Darß — completely in a private setting.