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SAUERKRAUT WORKSHOP

SAUERKRAUT WORKSHOP

We completed the probiotic pickle workshop, in which the history of pickles, that have an important place in our culture, the purpose and importance of making pickles, the difference between probiotic pickles and normal pickles, vegetable selection, beneficial bacteria and our body health are discussed.

The workshop was held with the participation of our primary and kindergarten parents. After the meeting game and preliminary information, our parents were divided into pairs, and the cabbage was chopped, rubbed with salt and filled into jars. The parents filled the jars they brought from their homes and took them back, and the necessary information was given for them to follow up at home. The unused waste parts of the cabbage will be used in our school's chicken coop. The leftovers are stored for composting in Bokashi buckets.

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