{"id":259,"date":"2016-10-15T08:54:00","date_gmt":"2016-10-15T08:54:00","guid":{"rendered":"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2016\/10\/15\/kimchi-und-sauerkraut\/"},"modified":"2025-04-09T09:56:46","modified_gmt":"2025-04-09T09:56:46","slug":"kimchi-und-sauerkraut","status":"publish","type":"post","link":"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2016\/10\/15\/kimchi-und-sauerkraut\/","title":{"rendered":"Fermentation"},"content":{"rendered":"<p class=\"font_8\"><strong>Alexandra Koch<br \/>\n<\/strong>Wohnhaft in der Ostschweiz, widmet sie sich schon seit L\u00e4ngerem richtigem, ausgewogenem\u00a0Essen.<\/p>\n<p class=\"font_8\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-75\" src=\"https:\/\/www.nicole-baur.ch\/kws\/wp-content\/uploads\/2016\/10\/Alexkoch.jpg\" alt=\"alexkoch\" width=\"273\" height=\"259\" \/><br \/>\nF\u00fcr sie heisst das, auf Regionalit\u00e4t und Bioqualit\u00e4t zu achten, raffinierten Zucker wegzulassen und ab und an clevere Alternativen f\u00fcr tierische Produkte zu finden. Chemische Zusatzstoffe l\u00e4sst sie bewusst weg. Deshalb besch\u00e4ftigt sie sich auch mit der Fermentation, einer nat\u00fcrlichen Konservierung von Lebensmitteln. Durch die probiotische Beschaffenheit, unterst\u00fctzen fermentierte Lebensmittel die Verdauung und versorgen den K\u00f6rper mit Vitaminen B12 und C. Es ist also kein Wunder, ist diese Einmachtechnik gerade ein K\u00fcchentrend!<\/p>\n<p class=\"font_8\">F\u00fcr ein gutes Bauchgef\u00fchl ohne Verzicht.<\/p>\n<p class=\"font_8\">Alexandra hat uns in diese (vergessene) Kunst eingef\u00fchrt.<strong><br \/>\n<\/strong><\/p>\n<p><iframe loading=\"lazy\" style=\"border: none; overflow: hidden;\" src=\"https:\/\/www.facebook.com\/plugins\/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fmedia%2Fset%2F%3Fset%3Da.590379417837233.1073741834.515857245289451%26type%3D3&amp;width=500\" width=\"500\" height=\"665\" frameborder=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p class=\"font_8\">Der Flyer zur Veranstaltung<\/p>\n<p><a href=\"https:\/\/koch-werk-statt.ch\/wp-content\/uploads\/2016\/10\/kimchiWorkshop-12.11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-79 size-thumbnail\" src=\"https:\/\/www.nicole-baur.ch\/kws\/wp-content\/uploads\/2016\/10\/kimchiWorkshop-12.11.jpg\" alt=\"kimchiworkshop-12-11\" width=\"180\" height=\"120\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alexandra Koch Wohnhaft in der Ostschweiz, widmet sie sich schon seit L\u00e4ngerem richtigem, ausgewogenem\u00a0Essen. F\u00fcr sie heisst das, auf Regionalit\u00e4t und Bioqualit\u00e4t zu achten, raffinierten Zucker wegzulassen und ab und an clevere Alternativen f\u00fcr tierische Produkte zu finden. Chemische Zusatzstoffe l\u00e4sst sie bewusst weg. Deshalb besch\u00e4ftigt sie sich auch mit der Fermentation, einer nat\u00fcrlichen Konservierung&hellip;&nbsp;<a href=\"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2016\/10\/15\/kimchi-und-sauerkraut\/\" rel=\"bookmark\">Weiterlesen &raquo;<span class=\"screen-reader-text\">Fermentation<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":60,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-workshop"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermentation - koch-werk-statt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2016\/10\/15\/kimchi-und-sauerkraut\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentation - koch-werk-statt\" \/>\n<meta property=\"og:description\" content=\"Alexandra Koch Wohnhaft in der Ostschweiz, widmet sie sich schon seit L\u00e4ngerem richtigem, ausgewogenem\u00a0Essen. F\u00fcr sie heisst das, auf Regionalit\u00e4t und Bioqualit\u00e4t zu achten, raffinierten Zucker wegzulassen und ab und an clevere Alternativen f\u00fcr tierische Produkte zu finden. Chemische Zusatzstoffe l\u00e4sst sie bewusst weg. 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