All-Inclusive Fermentation Weekend at Earthbound Ecovillage in Småland

Welcome to a weekend filled with bubbles, flavor, and microbial magic. From Friday evening to Sunday around lunchtime, we will dive into the fascinating world of fermentation with a focus on vegetables, sauces and drinks.

A weekend takes place at Earthbound Ecovillage in the forests of Småland, surrounded by nature and a peaceful environment that invites creativity, learning, and connection.

✨ Limited Early Booking Perks

Reserve your spot before July 31 with code EARLYBIRD for 10% off.

The first five participants to sign up will also get a handcrafted fermented product made by Sofia from Wild Plant and Hannah from Living Pantry.

Earthbound offers simple and comfortable accommodation with cozy indoor spaces, a shared kitchen for our practical sessions, and options ranging from rooms to glamping tents placed among the trees. There will also be time to relax, unwind, and enjoy the surroundings, including the hot tub.

This is a hands-on and inspiring course for anyone who wants to learn how to preserve, transform, and create living foods full of flavor and nourishment. No previous experience is needed. The course is suitable for both beginners and those looking to deepen their knowledge. All that's required is curiosity and a willingness to explore.

What you will experience

Per semana de semana, we will guide you through several different fermentation techniques where bacteria, yeasts, and living cultures create acidity, depth, and preservation. Teoria je combinada s praktična naučna u kuća i toščnice.

Friday evening Arrival and introduction

We gather in the evening to settle in, meet each other, and get an introduction to the weekend. A shared dinner of organic and locally grown produce sets the tone for the days ahead.

Saturday: Lacto-Fermented Vegetables and Sauces

We begin with the foundations of lactic acid fermentation and work with seasonal vegetables. You will create your own ferments such as sauerkraut, kimchi, and other vegetable ferments while learning the principles behind successful fermentation.

Piştî roja, em ê li ser piçûk û fêr bigerin. Together we will make fermented ajvar, tomato salsa, and chili sauces while discussing balance, creativity, and flavor development.

Sunday: Bubbling drinks and starter cultures

The second day focuses on living drinks and how to build and maintain cultures at home. You will work with kombucha, water kefir, ginger bug, and berry kvass.

We will go through both the first and second fermentation and how to continue the process in your own kitchen. Before rounding off the weekend around lunchtime, we will deepen practical skills, troubleshooting, and confidence to continue fermenting independently at home.

På a a.

About the course leaders

Sofia from Wild Plant is a trained self-sufficiency practitioner, mushroom consultant, and nature guide with a deep connection to the wild edible pantry. As an educator and fermentation enthusiast, knowledge of wild ingredients is woven together with living food practices. With a special interest in plants, seaweeds, and living foods, the journey from nature to finished product is explored through flavor, curiosity, and creativity.

Hannah from Living Pantry is a grower, fermentation-nerd, and community builder with a strong passion for the processes between soil and table. Both the practical and systemic aspects of food are explored through a deep interest in bacteria, fungi, and living cultures. Fermentation becomes a way of creating connection, sharing knowledge, and building community around living food traditions.

Take the opportunity to spend a weekend gaining knowledge, tools, and confidence to begin fermenting at home and fill your kitchen with living flavors.

We look forward to creating together 🌿