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When the harvest begins in autumn, the time for fermentation begins for farmer Claudia Dollinger in Middle Franconia. Whether cabbage, roots, vegetables or fruit - many fresh products can be pickled and preserved. After a few days or weeks, the result can be used as a side dish or snack, or even as an ingredient in baking cakes. Farmer Claudia Dollinger works on her farm near Nuremberg according to the principle of solidarity farming. The members share the harvest, regardless of the yield. Because many products are ripe at the same time in autumn every year, Claudia and her colleagues have specialized in fermentation: This old method of preservation uses bacteria to keep fresh products for long periods of time without losing valuable nutrients. All that is needed is salt, liquid and time. Fermented products taste slightly sour and are very healthy. Claudia offers the classic sauerkraut, made from white and red cabbage. This tastes great with a regional specialty: Franconian sausages. The Korean version, kimchi, can also be made with local herbs, but is seasoned differently. And as an experiment, Claudia's daughter Marlene bakes brownies with fermented beetroot. Food culture series, Director: Hanna Leissner (D 2023, 27 min) Media library: https://www.arte.tv/de/videos/109007-... #artefamily #Middle Franconia #Food Available until: 30/09/20247 Subscribe to the ARTE Junior YouTube channel: / @artefamilyde Follow us on social networks: Snapchat : artejunior Facebook : / infobyarte Twitter : / arteinfo