For those of you interested in learning more about the process of fermentation as it applies to vegetables. In this part of the world when we say fermented vegetables, most of us might think of the German 'sauerkraut', meaning sour cabbage. In mandarin, we say 'suancai' or sour vegetable.
In this workshop, I'm looking forward to making suancai with you and sharing my ways of applying the same theory and process to the different raw ingredients we have available to us in this part of the world.
We will cover the necessary basics and helpful tips for what it takes to successfully make fermented vegetables at home.
🗓️Thursday, January 22. 2026 Kl 17.00 (1,5 - 2 hours)
Fermentation level: beginner
💰Price: 500 dkk/person Includes all workshop material and some fermented vegetables to take home
** no cancellations will be possible. if you find yourself in the unfortunate position of having to cancel, please gift forward your spot. everyone (except maybe you) is happy!
