Wild edible plants – workshop + meal

Learn about wild edible plants and their versatile flavors and culinary uses. You will have a chance to look, smell, touch, and taste, and learn how to use 10 wild edible plants that are now in the season. We will cook together and finish with eating 3-course meal prepared from Wild Nature.

Wild edible plants walk and picnic

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, vinegar.

Probiotic and sparkling fermented drinks

Do you want to learn how to make healthy fermented sodas to enjoy every day? This workshop will focus on different wild fermentation cultures which can be used to make sparkling, natural and delicious drinks. Learn how to brew with kombucha, ginger bug, water kefir, lacto fermentation, and wild yeast starter.

Ferment your vegetables

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!

Make your own miso

Miso is seasoning produced by fermenting beans with salt and koji mold grown on grains. The result is a thick paste rich in umami taste, high in protein, and rich in vitamins and minerals. Miso is widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Grow your own tempeh

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

Make your own vinegar

Everything you need to know to start producing vinegar at home. Learn techniques how to make vinegar from fruits, herbs, vegetables, wine, honey, beer and malt. Get inspired how to
use different types of vinegar in food, drinks, pickling and for extracting and preserving tastes.

Entering the world of Koji (2-day class)

You will have an in-depth lecture about this mysterious fungus called Aspergillus oryzae. The course not only teaches you how you get on with this world of Koji, but also includes the history of this ancient biotechnology and how closely it has been in daily life for hundreds of years in Japan.

Mastering Miso (1-day class)

“Miso” is widely used in both traditional and modern Japanese cuisine, and has been gaining worldwide interest over the last years. In this workshop, you will be fully guided through the preparing methods of this traditional Japanese fermented soybean paste.