with Sofia from Wild Plant and Hannah from Living Pantry

Welcome to a weekend filled with bubbles, flavor and microbial magic. For two days we immerse ourselves in fermentation with a focus on fermenting vegetables, drinks and sauces.

This is a practical and inspiring course for those who want to learn how to preserve, refine and transform raw materials into something vibrant and flavorful. No prior knowledge is required, the course is suitable for both beginners and those who want to deepen their knowledge. All that is needed is curiosity and desire to create.

What You Get to Experience

During the weekend, we will guide you through several different fermentation techniques where bacteria are the focus and create acidity, depth and durability.

Day 1 Vegetables and Sauces
We start with the basics of lactic acid fermentation and work with seasonal vegetables. You are allowed to create your own fermentations such as sauerkraut, kimchi and other vegetables.

In the afternoon, we explore sauces and deeper flavors. You get to try making fermented ajvar, tomato salsa and chili sauce.

Day 2 bubbly drinks and starter cultures
We focus on live drinks and how to build your own cultures at home. You get to work with kombucha, water kefir, gingerbug and berry kvass.

We go through both the first and second fermentation and how to continue the process in your own kitchen.

About the Course Leaders

Sofia from Wild Plant is a trained self-keeper, mushroom consultant and nature guide with a strong grounding in the wild edible pantry. As a folk educator and fermentation enthusiast, knowledge of nature's raw materials is woven together with living food crafts. With a special interest in plants, algae and living food, the processes from nature to the finished product are explored, where taste, curiosity and creativity are at the center.

Hannah from the Living Pantry is a grower, fermentation nerd and 'community builder'. With a strong commitment to the processes between soil and table, both the practical and the systematic in the way of food are explored. A deep interest in bacteria and fungi is reflected in living creations in the kitchen and in the desire to share knowledge and build community around fermentation.

Take the opportunity to gain in one weekend the knowledge, tools and confidence to start fermenting at home and fill your kitchen with vivid flavors.

We look forward to creating together