Fermenting - preserving vegetables cold

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The slow fermentation of vegetables is one of the oldest and most valuable methods of preserving food. Learn the basics of cold preserving and find out how simple vegetables become aromatic, healthy delicacies. Through natural lactic fermentation, fresh vegetables turn into living foods that are not only long-lasting, but also particularly easy to digest and gentle on the stomach. The best known is sauerkraut: cabbage fermented without heat, additives or preservatives, developing flavour, nutrients and valuable micro-organisms. In the past, preserving food in every household in Thurgau meant survival through the winter. Today, people mainly value the digestible and aromatic qualities of preserved foods. In this experience, you immerse yourself in the world of fermenting, learn the basics of cold preserving and discover how simple vegetables become aromatic, healthy delicacies. Apéro, drinks, vegetables, preserving jars, recipes and materials are included.

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