MINI-WORKSHOP: Cabbage & turnips - Fort Kulinarik

Rediscovering ancient knowledge and making it yourself!

At our Fort Kulinarik, 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-lasting food? And what kinds of things can you make from a beet?

In this hands-on mini-workshop, the children not only learn the basics of fermentation but also get to try their hand at it themselves. Together, they’ll chop, slice, salt, and pound—step by step, creating homemade sauerkraut or other fermented vegetables, which the children can take home in a mason jar.

Program Content:

• Introduction to the history and importance of fermentation
• Hands-on instructions: slicing, salting, and pounding
• Processing seasonal vegetables—e.g., cabbage and turnips
• Filling the jars together—each child takes their product home
• Interesting facts about health, shelf life, and sustainability

Note:
Max. 15 children per group. Larger classes can split up—one group can explore the themed trail with the KniePASS in the meantime.