Workshop Overview

In the era before refrigerators, 'fermentation' was a vital method for extending the shelf life of food.

Applying traditional wisdom and craftsmanship, we will combine crisp cabbage with purple cabbage, carrots, cucumber, onion, chili, etc. (optional additions), adding the flavor of time. We will let beneficial bacteria ferment and preserve the ingredients to create the tangy and salty German sauerkraut, Sauerkraut. It pairs excellently with meat dishes like pork knuckle and is equally delicious with vegetarian options like potatoes.

Key Details

• Date: Saturday, June 30, 2018
• Time: 11:30 AM – 1:00 PM
• Duration: 1.5 hours
• Venue: 'Health Concept', G/F, Kwong Fat Building, 10A Rua de Miguel Aires, Jardim das Aves (Bird's Garden)
• Instructor: Chef Calista from Health Concept
• Target Participants: Interested individuals (15-person capacity)
• Fee: MOP 50 per person

Workshop Content

• Explanation of the health benefits of fermented foods.
• Hands-on experience making German sauerkraut together.

Participant Preparation

Please bring your own sterilized wide-mouth glass jar (approximately 500-800mL) to take home your creation. If you cannot bring one, please inform the instructor in advance to purchase one on-site.

Registration & Contact

• Registration: First-come, first-served via online form: https://goo.gl/gowRwh. Successful registrants will receive a confirmation SMS on the same day or the next day.
• Organizer: Green Future
• Sponsor: Macao Healthy City Committee
• Inquiries:
  • Private message: Green Future Facebook page (facebook.com/greenfuturemo)
  • Email: [email protected]
  • Phone: 28351035 / 66139524 (WhatsApp/WeChat) / 66667500