Practical workshop: introduction to fermentation

Fermenting, or fermentation, is an ancient and widespread technique for preserving and enhancing food, which makes vegetables (and fruit) even healthier and tastier.

By the end of February, when winter is slowly receding and spring is near, this is a good time to learn the principles and tricks of fermentation: you can start fermenting the root vegetables and cabbages that have kept through the winter, and when the first radishes and wild greens come up in spring, you will be ready to put spring flavours, aromas and vitamins into jars too.

Eating fermented vegetables supports the intake of beneficial fibre and the availability of nutrients. Many fermented foods contain plenty of live beneficial microorganisms that support the health of your gut microbiome. Fermentation is an ancient technique that the whole world is rediscovering, and modern science supports it too. A healthier stomach means a happier mind!

The practical fermentation workshop is an inspiring chance to dive into the rich world of fermentation, where combinations of flavours and ingredients have no limits. Come, taste, learn and make probiotic ferments.

Workshop content:

we explain the ABCs of fermentation

we discover the abundant world of fermentation: different ways to make ferments

we share tips for successful fermentation and for avoiding mistakes

we talk about the benefits of fermented pre- and probiotic foods and their effect on health

you learn why and how much fermented food to eat

we taste kimchi, fermented vegetables and miso spreads made by the workshop leader

in the practical part we make one jar of vegetable ferment together with exciting additions, and each participant takes a jar home to finish at home.

The ticket includes a detailed digital handout with a recipe, in addition to taking part in the workshop.

Workshop leader:

Liis Tuulberg is the founder of Metsik Toit (Wild Food) and a long-time fermentation enthusiast, who learned fermentation at the Nordic Food Lab in Copenhagen. For the past decade she has devoted herself to the world of fermented foods and drinks. Metsik Toit offers workshops for professionals and home cooks alike. In the Metsik Toit pantry a number of exciting experiments are always fermenting: different types of miso, kimchi, kraut, all kinds of vegetable ferments, yoghurts, probiotic drinks, craft vinegars and more. The most special thing, though, is the shelf dedicated to fermented wild plants and herbs native to Estonia.