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where you'll learn to make fresh pasta from scratch
which means it doesn't require any special heating
An organic cotton pad soaked in piima heritage yogurt culture (the cotton pad has absorbed the unique bacteria and can be put into a jar /glass of milk to rehydrate and proliferate and make more yogurt
that with the proper care
is a traditional Japanese fermented bean paste made of fermenting beans (traditionally with soy beans) with the help of Koji
Kimchi, Kraut & Co, Gemüsefermentation Workshop DE Dates:August 19 at 18:00 where you'll learn to makeLearn the secrets and skills behind fermenting vegetables for taste, nutrition and preservation! Our focus tonight is KIMCHI, KRAUT and PICKLES the living ones of course using the traditional recipes AND new fusion ideas in order to find your perfect taste and texture that the whole family flat share will enjoy. Get your tastebuds ready we will be TALKING, EATING, DRINKING, and MAKING delicious probiotic foods some of which you will have never tasted