Fermentation

Fermentation is one of the oldest and most natural ways to preserve food. When ingredients are given time to go through this process, they develop deeper flavor, freshness, and character—while often becoming easier to digest and supportive of a healthy gut microbiome. A good balance in the gut is closely connected to both physical vitality and mental clarity, and many people find that fermented foods help provide more steady energy throughout the day. For generations, fermentation has also been part of our food preparedness—a way to secure nourishment through changing seasons and more demanding times. In this sense, it is about health, food security, and respect for the ingredients around us. This is a part of our heart and soul at Skåbu Fjellhotell.

On this course, you will meet Jørgen Ravneberg from Villbrygg. Jørgen is a renowned expert in foraging, wild plants, and sustainable food, with a deep respect for the treasures nature provides. He is the author of the bestselling books "Sankeboka" and "Soppsankeboka", and is passionate about how the resources of Norwegian nature can be used to create unique and flavorful food and drink experiences.

Jørgen will guide us through the art of fermentation – a natural extension of his work with ingredients sourced directly from the nature.

Date: 24 - 26 April 2026
Minimum 6 people