An Introduction to Lacto-Fermentation

About

For thousands of years, fermentation has been used to preserve and enhance the flavour of vegetables, grains, milk, and more—creating staples like sauerkraut, kimchi, bread, cheese, and yogurt. On Svalbard, fermented foods have long been essential for surviving long winters and long journeys.
In this hands-on workshop, we'll explore fermentation as both a science and an art—borrowing microbes from the environment and our own hands to create healthy, flavourful foods.

What to expect:
– Short introduction by Anatolijs Venovcevs, local fermentation enthusiast and researcher at Svalbard Museum
– Learn about fermentation's history on Svalbard and around the world
– Make your own lacto-fermented vegetables with ingredients provided
– Take your jar home to finish the process and enjoy!
Practical info:
– Free workshop, but limited to 20 participants
– Open to ages 16+
– Please bring your own jar for fermenting (all other ingredients & equipment provided)

This event is part of Smak Svalbard Festival 2025 and hosted in collaboration with Svalbard Museum.
Special thanks to Svalbardbutikken for generously donating ingredients.