Do you have too many vegetables in your garden and want to preserve them? Fermenting is a good and for thousands of years proven method to refine vegetables in a vitamin-preserving way and to make them durable for a longer time. Especially in view of the colder season, fermenting and enjoying the delicacies produced are a good way to eat vitamin-rich and healthy. Why? The lactic acid formed during the fermentation process increases the absorption of various minerals such as calcium, iron and phosphorus in the intestines and stimulates digestion. Because lactic acid bacteria support the natural intestinal flora, they help the body ward off pathogens.
This is a course by VEG and the City and takes place in the FOOD ZURICH festival centre.
– Basics of fermentation (process, materials)
– Types of fermentation
– Fermenting vegetables
– Fermentation of seasonal vegetables, which you can take home afterwards.
This workshop is held in German.