Practical Workshop: Introduction to Fermentation

Fermentation is an ancient and widespread technique for preserving and enhancing food. It makes vegetables (and fruit) even healthier and tastier. With Estonia’s lean winter approaching, now is the time to learn the principles and tips of fermentation, then jar up the flavours, aromas and vitamins of autumn. Eating fermented vegetables encourages the intake of beneficial fibre and helps make nutrients more available. Many fermented foods are rich in live beneficial microorganisms that contribute to the health of your gut microbiome. Fermentation is an ancient technique that the world is rediscovering, and modern science supports it too. A healthier gut makes for a happier mind!

This practical fermentation workshop is an inspiring opportunity to explore the rich world of fermentation, where combinations of flavours and ingredients have no limits. Come taste, learn and make probiotic ferments.

Workshop topics:
- We’ll explain the ABCs of fermentation.
- We’ll explore the abundant world of fermentation and different ways to ferment foods.
- We’ll share tips for successful fermentation and avoiding mistakes.
- We’ll discuss the benefits of prebiotic and probiotic fermented foods and their effects on health.
- You’ll learn why and how much fermented food to eat.
- We’ll taste kimchi, fermented vegetables and miso spreads made by the workshop instructor.

In the practical part, we’ll make a jar of fermented vegetables together, with interesting additions. Each participant can take theirs home to finish fermenting.

The ticket includes participation in the workshop and a detailed digital handout with a recipe.

Workshop instructor Liis Tuulberg is the founder of Metsik Toit and a longtime fermentation enthusiast who studied fermentation at the Nordic Food Lab in Copenhagen. For the past decade, she has devoted herself to the world of fermented foods and drinks. Metsik Toit offers workshops for both professionals and home experimenters. Several exciting experiments are always fermenting in the Metsik Toit pantry: different types of miso, kimchi, krauts, all kinds of fermented vegetables, yoghurts, probiotic drinks, craft vinegars and more. The most special shelf, however, is devoted to fermented local wild plants and foraged foods.

Metsik Toit
metsiktoit.ee
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Location and parking
The workshop takes place at Köögikompanii. Address: Maakri 23, 2nd floor. Enter via the staircase on the right. Paid parking is available in front of the building or in nearby car parks.