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. By the time of the workshop, at the end of February, winter will be slowly retreating and spring will be near. It’s a good time to learn the principles and tricks of fermentation: you can get the root vegetables and cabbages that have kept through winter fermenting straight away, and when spring arrives and the first radishes and nourishing edible plants emerge, you’ll be ready to put spring flavours, aromas and vitamins in jars.

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 being rediscovered around the world and supported by modern science. A healthier gut makes for a happier mind!

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

The workshop will cover:
- The ABCs of fermentation
- The many ways to make fermented foods
- Tips for successful fermentation and avoiding mistakes
- The benefits of fermented prebiotic and probiotic foods and their effects on health
- Why and how much fermented food to eat
- Tasting kimchi, fermented vegetables and miso spreads made by the workshop facilitator

In the practical part, we’ll make a jar of fermented vegetables together, with exciting 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.

The workshop is led by Liis Tuulberg, founder of Metsik Toit and a longtime fermentation enthusiast, who studied fermentation at 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 professionals and home experimenters alike. Its pantry always has several exciting experiments fermenting: different types of miso, kimchi, kraut, all kinds of fermented vegetables, yoghurts, probiotic drinks, craft vinegars and more. The most special shelf, however, is dedicated to fermented wild plants and foraged ingredients from Estonia.

Metsik Toit
metsiktoit.ee
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