This is a hands-on workshop. You will start the fermentation process of a cabbage in order to make sauerkraut. Each fermenter will start a jar and learn the basics of cultured and wild fermentation.
At the end of this workshop you will take home the sauerkraut jar you started at the workshop.
We will also talk about water kefir, we will try it and we will start a batch together.
We will learn about these super foods, why they are considered important for our health and what are the benefits of consuming these foods on a regular basis.
The cost of this workshop is 75 francs. Included in the workshop are all the materials (jar, vegetables from the region, himalayan salt) and a little manual with a couple of recipes. We will also have some tasting bits of the different ferments that are currently brewing in my little kitchen, including vegetable ferments, beet kvass, kefir.