FERMENTING in Munich — SOUR, WILD & GOOD
Transform cabbage, carrots, etc. into aromatic ferments and learn in practice how salt, temperature and hygiene work together during fermentation.
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Duration: 2h30
German
8 - 14 people
München
What to expect
- Prepare your own autumnal ferments
- Sauerkraut, apple cider vinegar & ginger carrots
- A lot of practice instead of long theory
- Take your own ferments home
About this class
Sour, wild and good: Use salt, time and microorganisms to transform autumn vegetables into aromatic ferments. Together, you make sauerkraut, colorful vegetables, apple cider vinegar and ferm…
What you’ll do in the class
- Learn the basics of lactic acid fermentation and the interplay of salt, temperature and hygiene.
- Chop, knead and mash the vegetables.
- Add sauerkraut, colorful vegetables, apple cider vinegar, and ginger carrots.
- Find out how you can tell that fermentation is going well.
- Fill your ferments in the vessels you have brought along and take them home.
What is included in the class?
- All ingredients for your ferments
- Water and other drinks during the workshop
- Practical instructions and basic knowledge about fermentation
- Take your own ferments with you
What to bring to the class
- Vessels for your ferments: You will receive the required sizes by email after registration.
Who is the class suitable for?
- Beginners in fermentation
- Hobby chefs with a passion for homemade vegetables
Studio POKÓJ
Verified partner
In Polish, POKÓJ means two things: room and peace. Both are in this studio — a room that belongs to you as soon as you open the door. A short break from optimizing, functioning, performing.
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