Fermentation

Join us for an in-depth course with Gry Hammer, one of Norway's foremost experts on fermentation and traditional food. Here, knowledge about health-giving food is combined with practical sessions, morning yoga and inspiration from nature.

Learn how to make fermented vegetables, sourdough baking, stock and kombucha – and how this strengthens the immune system and digestion. You will take home both products, sourdough starters, recipes and insights.

30 October – 2 November 2025 | NOK 9,400 per person
Maximum 8 participants – minimum 6