Fermentation is the oldest and healthiest food preservation technique. In the process of fermentation, we use microorganisms - bacteria, yeast or molds.
Fermenting makes food tastier, easier to digest, and extends the life and vitality of what we eat.

We will begin with the walk in nature and learning how to identify and collect wild edible plants. Later we will move to kitchen and learn how to use and enjoy wild edible plants in different meals. We will finish with eating 3 course meal prepared from Nature.

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.

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

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

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.

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.

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