Fermenting Wild Plants
Spring and early summer are the golden age of wild plants — and fermenting is a way to preserve this short seasonal abundance for longer. A seasonal, hands-on workshop diving into the rich world of fermenting wild and seasonal plants.
In the workshop we go through the basic principles of fermenting and then dive deeper into the special features, possibilities, and flavour-rich world of fermenting wild plants. Wild plants are exceptionally exciting to ferment — full of wild bacteria, unique flavour profiles, and nutrients. That said, the same principles work great with cultivated plants too. Both Liis and the participants bring seasonal edible wild and cultivated plants, from which we'll prepare various fermenting recipes together. We'll taste plant ferments made with special techniques (and other interesting ferments) and talk about how to use wild ferments in the kitchen. Every participant takes home their own jar, plus notes and instructions for further experimenting.
Duration
2–3h
Group size
up to 20 people
Public workshop
from €55 per person
For groups
from €500
Available during spring–summer
What participants say
"Warm, inspiring, delicious! Tasting different ferments and fermenting hands-on were the most valuable parts. The fermented nettle spread opened up a whole new world for me!"
