Devoted to advancing fermentation and foraging culture

Metsik Toit offers fermentation workshops, consulting, and product development. We teach kimchi, miso, ivan chai, and other fermented foods — for individuals, teams, and professionals.

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Workshops

In our workshops you'll learn the fundamentals and special techniques of fermentation — sauerkraut, kimchi, miso, ivan chai, fermented drinks, and much more. We run public workshops, team events, and online sessions.

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Consulting

Consulting

We offer consulting in fermentation and wild food for food businesses, chefs, and producers.

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Our story

Metsik Toit story

Metsik Toit is dedicated to advancing food culture by popularising wild-grown food and fermentation practices.

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Liis is a fantastic instructor. Both the theory and the practical part were easy to follow.
Helle P.
participant, Korean fermentation art: traditional spicy cabbage kimchi
Instructor Liis was very inspiring.
Mirjam H.
participant, Korean fermentation art: white kimchi, water kimchi
Very practical, a pleasant calm setting, an exciting instructor.
participant, koji/miso workshop
The practical tips and trying things out together with an expert were the most valuable part.
Eik H.
participant, introduction to vegetable fermentation
Learn from the best.
Kadi K.
participant, Korean fermentation art: traditional spicy cabbage kimchi
Knowledge passed on really well.
Kadi K.
participant, koji/miso workshop
Saka Cliff, Ida-Virumaa

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Tilleoru hazel grove in winter, Vana-Võromaa

Order a workshop

We organize workshops for groups, teams, schools and other interest groups. Send us an email and we'll agree on a suitable time and format.

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