Essiggemüse und Pickles

A hands-on course about preserving vegetables yourself. It is led by food scientist Dubravka Vrdoljak and pickling cook Melanie Paschke of the Verein Zukunftstauglichhoch10. Participants use beetroots, rose blossoms, onions, carrots and other vegetables to make Asazuke (Japanese quick pickles) as well as traditional pickles in jars. In the theoretical part they learn about the mixing chart used to determine the right vinegar ratio when pickling.