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Do you want to learn how to make Pickles or Krauts? 
Together with Patricia Nydegger we will learn how to safely ferment vegetables. In three hours of theory and hands-on practice, we’ll learn about two main fermentation principles and a few tricks for specials. 

Discover the difference between a starter and wild activation of bacteria, optimal temperatures, and practical tricks books won't tell you.

Bring: Tools (peeler, knife, cutting board), 2–4 empty jars with lids (2x 500ml or 4x 250ml), plus fresh herbs and whole spices. The rest is provided.
Bonus: A WhatsApp group supports you after the course.
Registration, until 21 June: lacapsula.zh@gmail.com

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