Essiggemüse und Pickles

A course in which vegetables from the garden are preserved yourself. It is led by Dubravka Vrdoljak, a food scientist, and Melanie Paschke, a pickling cook, both from the association Zukunftstauglichhoch10. Participants use beetroots, rose blossoms, onions, carrots and other vegetables to make Asazuke and traditional pickles in jars, and in the theoretical part they learn the mixing cross for determining the right vinegar ratio. The mixtures ranging from sweet-and-sour to sour go excellently with raclette and fondue or enrich the menu as pickles in between.