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

  • how to use fermented vegetables as a starter for fermenting other products (grains, nuts, beans)

  • how to make fermented condiments: hot sauces, mustards, chutneys and more

Each participant receives a script with recipes

Workshop teacher:

Agata Bielska – chef at RUDE FOOD Malmö, fermentationist, educator, forager, wild plant lover, healthy and sustainable food advocate

Some of the food we will be using during workshop is rescued in Malmö by Rude Food.