MINI-WORKSHOP: Cabbage & turnips - Fort Kulinarik

Old knowledge rediscovered and homemade!

In our Culinary Fort, students embark on an exciting journey into the world of traditional food preservation. What does fermentation actually mean? How is white cabbage turned into a long-life food? And what can you conjure up from a turnip?

In this hands-on mini-workshop, the children not only learn the basics of fermentation, but also get hands-on. Together, they will chop, slice, salt and mash - step by step, they will create homemade sauerkraut or other pickled vegetables, which the children can take home in a preserving jar.

Program content:

• Introduction to the history and importance of fermentation
• Practical instructions: slicing, salting, mashing
• Processing seasonal vegetables - e.g. cabbage and turnips
• Joint filling into jars - each child takes their own product home
• Interesting facts about health, shelf life and sustainability

Note:
Max. 15 children per group. Larger classes can split up - in the meantime, one group uses the adventure trail with the KniePASS.