Fermentation Weekend at Långbro Gård - 16th & 17th of May

Time: 09:30 - 15:00 Date: 16th & 17th of May Place: Långbro, 153 96 Mölnbo Language: Swedish Welcome to a weekend filled with bubbles, flavor, and microbial magic. Over two days, we will dive deep into the world of fermentation, focusing on vegetables, beverages, and sauces. This is a practical and inspiring course for anyone who wants to learn how to preserve, refine, and transform raw ingredients into something living and flavorful. No prior knowledge is required; the course is suitable for both beginners and those looking to deepen their expertise. All you need is curiosity and a desire to create. What You Will Experience Throughout the weekend, we will guide you through several different fermentation techniques where bacteria take center stage to create acidity, depth, and shelf-life. Day 1: Vegetables and Sauces We begin with the basics of lactic acid fermentation (lacto-fermentation) using seasonal vegetables. You will create your own ferments, such as sauerkraut, kimchi, and other vegetable blends. In the afternoon, we explore sauces and deeper flavors. You will get to try making fermented ajvar, tomato salsa, and chili sauce. Day 2: Bubbly Beverages and Starter Cultures We focus on living drinks and how to build your own cultures at home. You will work with kombucha, water kefir, ginger bug, and berry kvass. We will cover both first and second fermentations and how to continue the process in your own kitchen. About the Instructors Sofia from Vildväxt is a trained self-sufficiency expert, mushroom consultant, and nature guide with deep roots in the wild edible pantry. As a popular educator and fermentation enthusiast, she weaves knowledge of nature’s raw ingredients together with living food craftsmanship. With a particular interest in plants, algae, and living food, she explores the processes from nature to finished product, putting flavor, curiosity, and creativity at the center. Hannah from Levande Skafferi is a grower, fermentation nerd, and community builder. With a strong commitment to the processes between "soil and soul," she explores both the practical and systematic journey of food. A deep interest in bacteria and fungi is reflected in her living creations in the kitchen and her desire to share knowledge and build community around fermentation. Take this chance to gain the knowledge, tools, and confidence to start fermenting at home and fill your kitchen with living flavors. What is Included? Practical guidance throughout the entire weekend All ingredients and materials 2x Fika (coffee/tea breaks) and 2x Lunch (fermented and plant-based) 3 fermentation starters to take home 7 Self-created ferments to take home Recipes and inspiration to continue experimenting on your own