Health preservation and fermentation

Our priority topic is health preservation using natural methods. We deal with sourdough making, wild sourdough making, caring for kombucha and water kefir cultures, and seasonal, traditional preservation methods. Fermentation is both a gastronomic experience and a learning opportunity, which brings the idea of food self-determination closer to the participants. At our community events, we experiment, learn and, of course, test the finished products. We also discuss safety aspects, flavors and nutritional effects.