Ferment your vegetables – workshop in Äsphult, 24 November

Fermentation is the oldest and healthiest food preservation technique. What's more, it makes food taste more, gives us unique flavors, extends life and vitality of food. Start to create amazing fermented products, which will support your health and well-being!

Wild edible plant walk for beginners in Malmö

Come and learn about wild edible plants in your neighborhood, how to identify, use and enjoy them in a sustainable way.
Getting engaged with wild foods brings out your adventurous spirit, satisfies the drive to be more self-reliant, and fulfills the desire to connect more intimately with the earth and its bounty.

Wild edible plant walk and picnic in Malmö

Come and learn about wild edible plants growing in the city. We will walk and learn how to identify, use and enjoy wild edible plants in a sustainable way. We will finish with a small picnic – an occasion to try different wild plants in a salad, pie, pesto, pickles, vinegar, and drinks.

Plant based fermented yogurts – workshop

Are you looking to incorporate more plant-based staples into your life? Join this workshop and learn how to make your own non-dairy yogurt easily and economically.

Make your own vinegar – workshop

Learn everything you need to know to start producing vinegar at home.

Fermentation step further – vegetables and fruits – workshop

This workshop is for you if you are looking for inspirations where to go further with fermenting vegetables and fruits. During the workshop we will explore how to ferment vegetables in rice barn, kefir, miso, tea and broth

Grow your own tempeh – workshop

Tempeh has its origins in Indonesia, traditionally made from soybeans, but can be also made from other beans and grains. During fermentation process the specific strains of mold binds the beans together, turning them into protein-rich, easily digestible delicacy.

Wild edible plants walk and picnic in Lund

Come and learn about wild edible plants in your neighborhood, how to identify, use, and enjoy them.

We will walk and learn how to identify and use wild edible plants, their nutritional values and history. We finish with small picnic – testing different wild plants in salads, pesto, jams, pickels, vinegars.