Preserving, pickling, fermenting: Vegetarian Vorarlberg in a jar

We bring the harvest into the jar: crunchy vegetables, fresh rhubarb, zucchinis spoiled by the sun, everything that is just waiting to be harvested. We use different methods for this: We make pickled vegetables, preserve them, make jam, use all the vegetables and use simple and natural aids.

Preserving, canning and preserving or fermenting help us to throw away as little food as possible. Zero waste in a jar! We use what is overripe and preserve what the jar can hold. Plus point: this produces hardly any waste and we can reduce our packaging waste in the darker months of the year.

At the workshop, we use regional food and learn from farmer Brigitte and her husband Karl, a model vegetable farm from Vorarlberg, what is important in the circular economy and when buying food for preserving. Top chef Wolfgang Mätzler explains the process and demonstrates simple preservation techniques.

More information
Wolfgang Mätzler lives in the Bregenzerwald and has made preserving his profession: his creations are available under the title FAIRkocht im Glas: www.fairkocht.at
Guests can visit Wolfgang Mätzler in the Schtûbat vacation apartment in the climate-neutral house, which is built in the wooden architecture typical of the Bregenzerwald. www.schtub.at

Brigitte and Karl took over Lisilis Hof over 30 years ago. They converted the farm, which was still run conventionally at the time, to organic farming methods. Since then, they have not only been able to maintain the small-scale farming structure, but also develop a great diversity. This diversity is reflected in the vegetable varieties, the animal husbandry and the careful processing of the products.