September 20, 2020
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 (kombucha, wild yeast starter, lactic acid bacteria) which can be used to make sparkling, natural, and delicious drinks.
September 9, 2020
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.
September 1, 2020
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!
June 1, 2019
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.
January 20, 2019
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.
August 21, 2018
Wild edible plant walk 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.
January 14, 2018
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.
January 16, 2017
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.
January 16, 2017
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.