Workshop : Duration 2,5 hours.

Price workshop : 600 sek + cost for jars and ingredients (EKO-certified) (depending on needs workshop).

Transport: 30 sek/mil

For all workshops, we start to talk about what and why fermentation, history and present, benefits of cultured food/beverages, the different kinds of cultures, what is needed, how to set it up, maintenance and “harvest”. We also talk about troubleshooting.

1. Fermenting Beverages

Kombucha, water & milk kefir and ginger beer plant. We make together 1 L kombucha, 1/2 L milk kefir and we make a ginger-bug.

Included: A tasting and a nice “take-away” “Mortier-Pilon” flip-top bottle 415 ml. Own creations are to take with you home.

2. Lactic-acid fermentation

Sauerkraut is one of the most famous lactic-acid starter-dish but we prepare also some seasonal veggies. We talk about dry salting and brine preparations. Besides talking, we also practice.

Included: A tasting and the own creations are to take with you home.

3. Treasures in the kitchen

How can we use the fermented food and beverages in another way than just consuming it straight from the jar or bottle?

First, we take ready fermented beverages and prepare for second fermentation (the flavouring). We also discuss several ways of flavouring (without second fermentation), pro & cons. We make some mocktails (without alcohol), if approved also a cocktail (with alcohol). For food, we make a lunch salad where we use fresh & cultured vegetables (veggies depending on season) and a salad dressing with milk kefir.

Included: A tasting and a nice “take-away” “Mortier-Pilon” flip-top bottle 415 ml. Own creations are to take with you home.