Workshops

Our workshops focus on fermenting plant-based ingredients and recipes — starting with the familiar sauerkraut and lighter vegetable ferments, all the way to kimchi, miso, Ivan chai, and various fermented drinks.

Vegetable Ferments

Introduction to Fermentation

An overview yet thorough workshop on the basics of fermentation. Suitable for complete beginners and for anyone who has already experimented and wants to combine their fermenting practice and knowledge into a working whole.

Traditional Spicy Kimchi

A hands-on workshop where you'll learn the basics of making kimchi and get a complete experience through theory, practice, and tasting. Suitable for complete beginners as well as those who want to add this superstar of fermentation to their existing practice.

Korean Fermenting Art – White and Water Kimchi

Kimchi isn't always spicy — white and water kimchi are delicate, fresh, and have a deep flavour profile that reveals a whole new side of Korean fermenting art. This is a unique workshop created by Liis, combining two related and lesser-known kimchi styles into one complete experience. Suitable for kimchi beginners as well as those wanting to expand their kimchi repertoire.

Foraging and Fermenting

Ivan Chai Workshop

Ivan chai is a fermented, aromatic and powerful herbal tea made from the leaves and flowers of fireweed (willowherb). On this day we'll learn to identify, forage, process, and ferment fireweed.

Fermenting Wild Plants

Spring and early summer are the golden age of wild plants — and fermenting is a way to preserve this short seasonal abundance for longer. A seasonal, hands-on workshop diving into the rich world of fermenting wild and seasonal plants.

Foraging Trip

A unique foraging trip designed around your group's wishes. We walk in nature, learn to recognise edible wild plants, mushrooms, and berries — and discuss how to use what we've foraged in the kitchen. The length, location, and focus of the trip are tailored to the group's wishes and the season.

For the Advanced

Miso Masterclass

Miso is a deeply umami Japanese fermented soybean paste — and one of those things worth making yourself at least once in life. This thorough masterclass reveals the secrets of making miso from start to finish. Together we'll prepare miso from quality ingredients and explore the rich world of koji-based foods (shio-koji, amazake, miso, soy, and more).

Koji Masterclass

Koji is the mysterious superweapon of Japanese cuisine — the Aspergillus oryzae fungus, the foundation of miso, sake, shoyu, and amazake. This thorough masterclass reveals the secrets of growing and using koji from start to finish.

Group Workshops

We organise workshops tailored to the needs of different groups. Pricing depends on group size, location, and additional services.

For Teams

Team building · Summer days · Staff events

We organise workshops for teams and companies. Fermenting is a hands-on experience that brings people together, teaches something genuinely new, and sends every participant home with a jar full of goodness.

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For Professionals

Chefs · Food producers · Advanced

An in-depth workshop for food professionals who want to add fermentation to their menu or production process.

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For Children

Schools · Kindergartens · Camps

A fun and educational workshop for children and young people — together we discover how microorganisms transform food and why the result tastes so good.

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For Home Fermenters

Fermentation enthusiasts · Food growers · Hobby cooks

A workshop for those who want to practice fermentation more thoroughly at home — always lively gatherings with fellow enthusiasts, full of practical techniques and new knowledge.

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Recommendation score

Net Promoter Score

99/100

All participants who gave feedback would recommend our workshop to a friend.

In the autumn forests of Paganamaa, Võru County

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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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