Fermentation: enjoy your favorite vegetables all year round

For a long time, sauerkraut in a clay pot from our grandparents' larder was the only product we associated with fermentation. Now it's all the rage: who hasn't heard of kimchi, miso, tempeh or kombucha?

During the two-hour workshop with Patrick Marxer from dasPure AG, we discover the diversity of lactic acid fermentation by working with seasonal products. Shortly before the end of the asparagus season, we will preserve the last fresh spears so that the waiting time for next spring passes more quickly. Together we discover that kimchi can be made from more than just cabbage: Fine seasonal summer vegetables such as chard, fennel or kohlrabi can also be turned into a spicy accompaniment.

After two hours of work, we can sit back and share the tricks and tips we have learned over an aperitif. At the end, we will sit down to a shared meal where we will look beyond the horizon of lactic acid fermentation and taste koji-fermented products in various forms. Together with gebana summer vegetables straight from the farm, a delicious, wholesome dinner will be served - all completely vegan.

This event is the perfect mix of knowledge transfer, experimentation and tasting: let's make use of ancient knowledge to enjoy the products of our nature to the full!

Note: The entire event is vegan.