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.

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

✨ Reserve your spot before August 5 with code EARLYBIRD for 10% off. The first five participants to sign up will also get a handcrafted fermented product made by Sofia and Hannah.

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 is required is curiosity and a willingness to explore.

What the weekend looks like

Throughout the weekend, we will guide you through several different fermentation techniques where bacteria, yeasts, and living cultures create acidity, depth, and preservation. Theory is combined with practical learning in the kitchen and through tasting sessions.

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. Later in the day we explore sauces and deeper flavors, making 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, covering both first and second fermentation and how to continue the process in your own kitchen. Before rounding off the weekend around lunchtime, we deepen practical skills, troubleshooting, and confidence to continue fermenting independently at home.

Throughout the weekend, meals are centered around fermented and plant-based food, giving you the opportunity to taste different techniques, textures, and flavors while getting inspired by new ways of cooking and preserving.

What is included

• Practical guidance throughout the entire weekend
• All ingredients and materials
• All meals from Friday dinner to Sunday lunch, with a fermented, plant-based, and organic focus. This includes two breakfasts, three fikas, two lunches, and two dinners.
• Three starter cultures to bring home
• Seven self-made ferments to bring home
• Recipes and inspiration to continue experimenting on your own
• Accommodation at Earthbound, including access to the hot tub

Accommodation and meals are booked as a package alongside the course ticket. Several options are available at checkout.

Accommodation

Earthbound offers a range of comfortable places to stay, all including access to shared indoor spaces and the hot tub. Choose the option that suits you best at checkout.

Glamping Tent (4 beds, shared)

Outdoor tent with proper beds, duvets, pillows, and blankets. Access to indoor bathroom and outdoor lavatory.

Glamping Tent (2 beds, shared)

Same as above, in a smaller tent.

Twin Room

Two single beds in a shared room with shared bathroom. Each bed is booked separately, so if you are two people sharing, you each need your own add-on and course ticket.

Single Room

Private room with shared bathroom.

Single Room with Private Bathroom

Private room with en suite bathroom.

Double Room with Private Bathroom

Accommodation and meals for two people included. Please note that each person still needs their own course ticket.

The glamping tents are outdoors and unheated. October weather in Småland can be unpredictable, so a sleeping bag and warm layers are recommended.

About the course leaders

Sofia, Vildväxt

Sofia 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, Levande Skafferi

Hannah 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.

Practical information

• The course is held in English
• Suitable for both beginners and those looking to deepen their knowledge
• Maximum 15 participants
• A minimum of 8 participants is required for the course to run

✨ Book before August 5 with code EARLYBIRD for 10% off. The first five participants to book will also receive a handmade fermented product created by Sofia and Hannah.

We look forward to creating together 🌿🫧