Mjölksyrning & vinäger Workshop / Lacto-fermentation & homemade vineagar Workshop

Preserve vegetables for all winter long. Do you want to learn to ferment vegetables? Expore how to transform vegetables into nutritious and healthy food. Come to learn the basics of lacto-fermentation and transform veggies into nourishing pickles. This course will be held in English.

Content

Lacto-fermentation (Mjölksyrning) is a method of preserving vegetables and creating probiotic-rich food with many flavors. During the workshop, we go through the basics of lacto-fermentation and guide you through the entire process. Each participant may make 2 jars with any flavoring from the herbs supply. The jars are then taken home for the continuation of the fermentation process and for you to taste the result.

During the workshop we will:
• Discover the process behind lacto-fermentation.
• Preparing and fermenting a variety of vegetables.
• Create your own jars of delicious lacto-fermented creations.

Vinegar is a double fermentation process. First, yeast consumes sugars within fruits and produce alcohol; then consume the alcohol and convert it into acetic acid. During the workshop we go through the basics of vinegar making, prepare fruits, herbs to then make vinegar. Each participant may make 2 jars with any flavoring from the fruits and herbs supply. The jars are then taken home for the continuation of the fermentation process and for you to taste the result. After the course, you will be able to create your own vinegar and repeat the process
from making vinegar alone at home with many fruits and herbs.

Previous knowledge

No prior knowledge is required to participate in this course. This workshop is suitable for beginners and enthusiasts alike. Whether you're interested in food preservation, or simply want to craft your own flavorful, natural ingredients, this course is for you. It is also a great workshop for those interested in food self-sufficiency to preserve vegetables for winter.

About the course leader

Your course leader, Agnes Brosset, is the founder of Nordiska Örter, Sweden's first herb farm, located in Uppsala. Agnes is also a trained plant ecologist (Ph.D) and educator spreading knowledge around plants and their usages for food, health and handicraft. Homesteader living totally off-grid, she has a broad experience on plant foraging, growing vegetables, and preserving foods.

All our course leaders undergo the Medborgarskolan introductory course and are offered a solid internal education program with the opportunity for continued individual development.

Course material

Participants will be provided a variety of fresh vegetables, and the glass jars to create fermented goods take home. All materials are included in the course fee. Agnes will use recipes from “Det nordiska skafferiet : torkning, mjölksyrning, fermentering, inläggningar, olja, vinäger & salt” of Johan Björkman, and her own recipes.

Development opportunities

Fermenting vegetables is one of the first steps into becoming more self-sufficient and preserving naturally the harvest. Agnes also provides a homemade vinegar workshop at the Medborgarskolan if you want deeper knowledge and skills in food preservation. Find more information at this link.

Folkbildning

The basic idea of ​​folkbildning is that the participants in collaboration with the course leader learn from each other. The work methods are democratic and engaging and the learning is active. The participants seek and build their own knowledge through dialogue, interaction and reflection with each other. Together with the participants the course leader will adapt the content of the course to suit everyone.  

Good to know

• Do you want to pay the course in installments? You can read more on the following link Köpvillkor/ allmänna villkor för kurs hos Medborgarskolan | Medborgarskolan
• When you enroll in a course at Medborgarskolan you make a sustainable and environmental choice. We work systematically with environmental improvement measures, and we are environmentally certified according to Svensk Miljöbas since 2016.