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SHORT COURSE TO VEGETABLESOURING

Article categories: Conferences, Courses, Fairs & Seminars Museums & Folklore

Introduction to the vegetable souring

Come and familiarize yourself to the souring of vegetables! Kari Hallantie and Risto Holti guides us to this old technique of preservation at Smith´s Cottage, Stundars. We will sour cabbage. You can just watch how it happens or you can also sour yourself. If you do the souring, take a clean glassjar and lid with you. It would be good to keep water in the glassjar 12 hours before souring. Other materials you can have from Stundars with materialpayment. We are reserved time 3 hours. Welcome!

More information museum teacher Pia Timberg, puh. 050 432 0688, pia.timberg@stundars.fi