Cooking in the monastery – Preserving - Preserving food in September | Culinarium Alpinum, Stans

From the garden to the jar – preserving and fermenting

When nature is at its most bountiful, it’s the perfect time to stock up:

Together, we’ll process seasonal treasures such as various berries, tomatoes, early apples, stone fruit, herbs, flowers and a variety of vegetables – supplemented by other regional ingredients depending on the weather and harvest. This results in special delicacies such as jams with that certain something, spicy kimchi, compote, blossom sugar, herb salt or flavoured vinegars.

On the course, you’ll learn the key basics and tips for successful preserving, process fresh ingredients step by step and discover new worlds of flavour – including tasting, of course.

To round off the session, we’ll enjoy a delicious lunch together in the restaurant, featuring the preserves we’ve made.

Language: German