The process of fermentation makes the nutrients in the vegetables easier for your body to take up and some new nutrients are even created, while the good bacteria help you digest the other food on your plate.

I started fermenting vegetables over 15 years ago as a way of dealing with my first bumper harvest as a budding market gardener in Sweden - preserving the vegetables through lacto-fermentation gave me the time I needed to locate some customers! Due to increasing demand, I began teaching workshops as soon as I started fermenting because I understood that it was one of the simplest and safest ways to preserve vegetables. Over the years, I have fermented literally tons of vegetables, read the science, taught over 100 workshops, tried all the fabulous and funky flavours and am still amazed, surprised and excited by what I learn, especially about fermentation practices from around the world.


Fermented vegetables are easy and fun to make, can add both sparkle and depth to your meal and come with a whole line of health benefits that we are only beginning to understand. If you are intrigued - maybe you've been wanting to try your hand at sauerkraut or kimchi a workshop with me will give you the confidence to get started. My favourite response at the end of a workshop is 'Oh my god, I can't believe it's so simple!'. I will be in the Algarve in May and hope to continue the conversation with some of you in person at one of my upcoming workshops!


"Get the theory and practice to ferment almost any vegetable, create flavours to tickle the taste buds and make your gut happy.

10th May 10:00 - 13:00

Vinha Velha, Lagos

11th May 15:00 - 18:00 Gigi Peeters Arts of Life, Sao Marcos da Serra

Cost 50€

Includes:

  • 2 jars of vegetables to ferment
  • tasters
  • pdf with information and recipes
  • tea and coffee

Read more and book at foradladingsodling.se/en/events or email me at foradlad@gmail.com"