Fermentation weekend bubbles and bacteria at Långbro Gård

with Sofia from Vildväxt and Hannah from Levande Skafferi 10% off with the code: BUBBLOR (until 31 July)

Welcome to a weekend filled with bubbles, flavour and microbial magic. Over two days we dive deep into fermentation with a focus on vegetables, drinks and sauces.

This is a hands-on and inspiring course for you who want to learn how to preserve, transform and bring raw ingredients to life. No prior knowledge required, the course suits both beginners and those who want to deepen their knowledge. All you need is curiosity and a desire to create.

What you will experience

During the weekend we guide you through several different fermentation techniques where bacteria take centre stage, creating acidity, depth and longevity.

Day 1: Vegetables and SaucesWe start with the basics of lacto-fermentation and work with seasonal vegetables. You get to create your own fermentations such as sauerkraut, kimchi and other vegetables.

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

Day 2: Bubbling Drinks and Starter CulturesWe focus on living drinks and how to build your own cultures at home. You get to work with kombucha, water kefir, ginger bug and berry kvass.

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

About the instructors

Sofia from Vildväxt is a trained self-sufficiency practitioner, mushroom consultant and nature guide with a strong connection to the wild edible pantry. As an educator and fermentation enthusiast she weaves together knowledge of nature's ingredients with living food craft. With a particular interest in plants, algae and living food she explores the processes from nature to finished product, with flavour, curiosity and creativity at the centre.

Hannah from Levande Skafferi is a grower, fermentation nerd and community builder. With a strong engagement in the processes between soil and table she explores both the practical and the systematic in food's journey. 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 chance to spend a weekend gaining the knowledge, tools and confidence to start fermenting at home and fill your kitchen with living flavours.

We look forward to creating together!