Fermentation course

During the Autumn Festival along Route 26, a fermentation course is arranged with Andreas Dønåsen at Fuldseth Gård.

Fermentation is a traditional method that uses salt and lactic acid to preserve vegetables and other foods. Fermentation, along with drying, salting, and pickling, has been used for thousands of years to preserve food.

The method also contributes to the development of exciting flavors. Fermented food is also healthy for digestion and intestinal health. In this course you will receive both theoretical introduction and practical experience so you can safely continue at home.

Everyone gets ingredients to make Kimchi, Sauerkraut, Curtido or other mixture during the course.

ABOUT COURSE TEACHERS
Andreas Dønåsen is a physiotherapist and lifestyle counselor. Since 2014, he has been involved in holistic therapy and communication within lifestyle, diet, gut health, stress and breathing. He is also an urban gardener, permaculturist and forager. He takes us on a journey through history, ecology, gut health and culinary experiences with fermented food.

PROGRAM
12.00-12.45: Theoretical introduction
12.45-13.00: Demo
13.00-14.30: Practical workshop
14.30-15.00: Summary, questions and rounding off

BRING
- Cutting board

- Good knife
- Baking bowl
- Grater
- 2 Norgesglass/glass with large opening (approx. 1 L total)
- Apron (if you want)
- Notebook (if you want)

You do not need any prior knowledge to participate.

Price: 850,- including lunch, ingredients, course compendium and recipes.