Workshops

Our workshops forward knowledge and skills on wild food, foraging, fermentation, tea and food culture.

Fermentation

Fermentation, in the food context, means the transformation of food by microorganisms. Aside from preserving food and helping to digest it, fermentation adds new flavours, aromas and textures to foods. Famous fermented foods and drinks are, for example, sauerkraut, coffee, cacao, cheese, beer, wine, bread, miso, kimchi etc.

Our fermentation workshop is a good introduction to the wonderful and rich world of fermentation. Our workshop gives a solid theoretical base and some valuable practical guidelines in how to ferment, in addition, by then undergoing one or two different recipes we let all of this new knowledge sink in. By connecting theory with practice, this fermentation workshop is an educative, yet fun way to let yourself be infected by the fermentation bug.

  • Get to know more closely what is fermentation, why people ferment, what are the different types of fermentation, what can you ferment
  • Acquire the practical guidelines to fermenting - how to ferment, what kind of dishes and equipment to use and what to avoid while fermenting
  • Next, in collaboration with your workshops partners, learn how to make one or two fermented foods. As we mostly deal with vegetable and wild plant fermentations in Metsik Toit, then the emphasise will also be on vegetarian recipes (such as fermented plants, vegetables and sauces, kimchi etc).
  • Also, for you to continue fermenting successfully at home, we provide you with a introductive guide to fermentation and the recipes from the workshop

Workshops last 3-4 hours. Contact us for details on price, location and dates.

Kombucha

Our kombucha workshop opens up the world of the mystical kombucha - what is it, where does it come from and why it is good for you. Metsik Toit’s kombucha workshops are sensuous yet practical gatherings, where participants get to taste different kombuchas, learn how to prepare kombucha at home and ask all the questions about kombucha, tea and fermentation they have been wanting to ask but have never got the chance.

  • Get to know what is kombucha and why it is good for you
  • Taste different kombuchas
  • Acquire the know-how behind successful home brewing of kombucha
  • Also, get a step-by-step brewing guide and kombucha scoby to take with you back home in order to start brewing right away

Workshop lasts 1 - 1,5 hours. Contact us for details on price, location and dates.

Tea

Our tea workshop in collaboration with tea enthusiast Signe Sillasoo imparts knowledge on tea and tea culture as well as urges people to experience tea in its varied ways. Metsik Toit’s tea workshops are cozy yet educative gatherings, where participants get to taste different teas and kombuchas and prepare a tea blend using local “tea plants”, all the while listening to cultural stories, anecdotes and gaining useful knowledge regarding tea.

  • Get to know the story of tea and how to differentiate various tea types.
  • Become aware what role does tea and water quality as well as water temperature play in making a good cup of tea.
  • Next, acquire knowledge regarding what is kombucha and learn the skills to make it yourself at home. If you wish, you will get a kombucha scoby to take with you back home.
  • Also, get to know why and how should you collect local “tea plants” and make yourself a flavourful tea blend from local plants on spot.

Workshop lasts 2 - 3 hours. Contact us for details on price, location and dates.

Foraging walks - seasonal

Grasping a sense of place

In our foraging walks, we go on enlightening and delicious nature expeditions with you.. By tackling a different nature environment each time - a forest, a seashore, a wetland, a meadow or an urban landscape - we explore the area-specific flora with both our minds and bodies. As we come across different plants on our walks, we taste and smell them; we get to know how these plants have been used and consumed historically and culturally as well as discuss their possible modern gastronomic usage. On the whole, we try to grasp an edible sense of a single place and time.

  • Get to know the historical and cultural backgrounds of specific plants.
  • Taste the vegetation of a specific nature environment and learn about the culinary usage and gastronomic potential of specific plants.
  • Experience an edible sense of a single place and time.