Sunday 16th of February 1 – 4pm
Fermentation can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy year round. Come and join us and learn how to incorporate these techniques into your cooking. The course is held in Rosendals small kitchen by chefs Alena Grahn and Dani Berg. The course will be in English.
This class will include:
- snack and drink
- a brief demonstration of necessary knife skills
- hands-on activities in the kitchen making seasonal versions of saurkraut, nordic kimchi, and kombucha
- everything made during the day will be available for you to take home and enjoy.
Course fee, 975 Skr (snack and drink included well as samples to take home)