Fermentation with Locally Grown Vegetables

Fermentation - Naturally Preserving Food

The Wisdom of Our Grandmothers

Natural. Local. Alive.

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Discover one of the oldest—and most relevant—ways to preserve food naturally. Together with Kerstin, you'll learn how fresh, locally grown vegetables can be transformed into flavourful, living ferments—without sugar, vinegar or artificial preservatives.

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Fermentation combines traditional knowledge with modern nutrition. It creates unique flavours while preserving valuable nutrients, allowing you to prepare healthy fermented foods easily at home.

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What You'll Learn

Together we'll explore the fascinating world of fermentation. You'll discover why this centuries-old technique is becoming increasingly popular again and how you can safely and confidently incorporate it into your everyday life.

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Alongside the theory, we'll taste a variety of fermented foods and prepare several different ferments together—from classic sauerkraut and fermented cucumbers to creative relishes and seasonal variations. There are virtually no limits to your creativity.

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Learn it once – enjoy it for a lifetime. With the techniques you learn, you'll be able to preserve seasonal vegetables naturally, create your own unique ferments and enrich your everyday cooking for years to come.

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Course Content:​

• Introduction to the fundamentals of fermentation

• Tasting a variety of fermented foods

• Hands-on preparation of several different ferments

• Comprehensive recipe booklet to take home

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About the Instructor - Kerstin Schneider

Natural nutrition, self-sufficiency and edible wild plants are Kerstin's greatest passions. Living in Ulm with her family, she has spent many years exploring sustainable, regional and mindful ways of eating.

In 2022, she successfully completed her training as a Certified Advisor for Self-Sufficiency with Edible Wild Plants. Since then, she has been inspiring others to rediscover traditional knowledge and make the most of nature's culinary treasures.

With extensive expertise, enthusiasm and her warm, approachable personality, Kerstin will show you how simple fermentation can be—and why this centuries-old technique is more relevant today than ever.

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The workshop is held in German.

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Please bring:

Empty glass preserving jars with a swing-top lid and a wide opening (approx. 500–1,000 ml)