PLAZA FOOD BOUTIQUE

Fermentation is one of the oldest methods of preserving food - without refrigeration - and is also a key technique for a sustainable and healthy diet. For this workshop, the Freiburg & Region Nutrition Council invites Jannis Althaus from the Querbeet organic market garden in Eichstetten and the founder and chef Ling Dong from the restaurant Isst Balance - community kitchen to show you how to use fermented ingredients creatively in your kitchen. You will learn how fermentation intensifies flavors and aids digestion. You will gain practical insights into the production of classics such as sauerkraut and kimchi - as they are also produced in the Querbeet market garden. Together we will then cook various feel-good dishes that combine health, balance and sustainability. Ling combines her expertise in TCM (Traditional Chinese Medicine) with practical tips from Asian cuisine: for more flavor, vitality and sustainability on the plate. About the people: Ling Dong is a TCM practitioner, founder of Isst Balance - community kitchen in Freiburg and Titisee and a sustainable business economist. Having grown up in a gastronomy and engineering family in China, she combines culinary creativity with in-depth knowledge of healthy eating. Her goal: to share the joy of delicious, balanced food. Jannis Althaus is a vegetable grower, food enthusiast and manager of the Demeter Querbeet market garden in Eichstetten am Kaiserstuhl. As a passionate amateur chef, he not only brings fresh, seasonal vegetables directly from his fields, but also his practical expertise in cultivation and quality. In the workshop, he supports Ling and provides insights into sustainable farming and ensures the perfect selection of ingredients.