About this event
In this workshop, participants will not only learn about fermentation as a sustainable method of food preservation. They will also gain an insight into the work of a food production business and apply what they have learned directly by making their own vegetable ferment.
Speaker: Marisa Endrejat, Elb-Ferment, Dresden
Group size: max. 12 people
Contribution towards expenses: adults €10, reduced €8
Registration: by phone at 035932/364554 or via e-mail at post@natur-und-bildung.de
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