Fall Ferments on Farm Workshop

Autumn fermentation workshop for beginners - 4-5 hours of hands-on learning at Klippingegård.

The workshop is led by farmer and chef Scott Chancellor, who brings over 10 years of experience from professional kitchens and farms, including A.O.C., Amass and Relae. The day combines practical work with an understanding of the living processes behind fermented food: salt percentages, wild cultures, hygiene, timing and flavour development.

You'll work with classic sauerkraut and the fundamentals of salt fermentation, kimchi inspired by traditional methods, naturally fermented hot sauces, water and milk kefir, and kombucha - including SCOBY care and first and second fermentation. All participants take home their own ferments along with recipes and guidance.

A seasonal lunch with fermented elements is served midway through. Beverages - including the farm's own ferments - are included throughout the workshop.

No prior experience is necessary.