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Surkål fermenteringkurs

Join Cecilia Marie for some Surkål Therapy...a wonderful and memorable experience learning everything you need to know how to make real lacto- fermented surkål the way our ancestors used to make but with a modern touch!

Limited places available at this special Hardanger Matkulturfestival price.

Surkål Fermenteringkurs is 4 hours. Friday October 14. 13:30 start at Tunet på haugen in Eidfjord

20 generous tastings will be offered which include
Cecilia's unique 15 month aged Traditional Sauerkraut
Spanish Truffle infused Mushrooms
Citrus & Turmeric Spiced Pickled Onions
Sennep Dill Pickles
Hawaiian Mango, Lime & Chilli Salsa
Rødbete Eple med Kanel og Applesin
Blomkål Curry Chutney
Pico de Gallo
Lemon and Herb Kefir Labneh
Moroccan Preserved Limes infused with Hylleblomst
Black Fermented Garlic and Black Lava Salted Funghi
....and more.


An extremely valuable part of this course is the full FREE ongoing support you will receive after the course on email and on the private Facebook group which you can join now:
https://www.facebook.com/groups/fermentnorge/


Bring with you to the Surkål Fermenteringkurs: note paper and pen, apron, chopping knives, chopping board and a large unbreakable bowl.

Price: 790-kr per person - special price for Hardanger Matkulturfestival (normal price 1250-kr).

Please email fermenteringnorway@gmail.com to reserve your place and receive payment details. 10 places available.

The course will be in clearly spoken English with Norsk translations if necessary.

 

Cecilia Marie has taught thousands of people in Australia, USA, France and Norway how to make creative, delicious and safe fermented foods with confidence using ancient traditional methods for perfect and delicious results.
 

You will learn all the secrets of making the perfect Surkål and the science and safety to make it at home with confidence.

 

All materials will be provided to make 1 litre jar of real Surkål at the course and to take home to continue fermenting.