Fermenting, Pickling, and More

Cabbage heads become sauerkraut, and beets become pickles. For thousands of years, microorganisms have been transforming our food, making it more durable, easier to digest, and rich in new flavors. Together with Ella Heusler, a talented up-and-coming chef, we’ll ferment and pickle vegetables, sample, smell, and taste—and take home not only full jars but also a sense of self-efficacy.

Open to families and anyone interested

Café Ökostation is open

supported by the City of Freiburg, Municipal Waste Management Authority (EAF)