Vegetable fermentation at Quinta do Figo Verde – Fully booked!

Vegetable fermentation at Quinta do Figo Verde – Fully booked!

*This event is fully booked, but you can sign up to be on a waiting list and/or sign up for the newsletter to get information on upcoming workshops*

Welcome to Quinta do Figo Verde!

Do you want to learn how to make delicious and nutritious lacto-fermented vegetables, getting to know the process and biological principles and a range of techniques? Then this workshop is for you! I will introduce some fermentation traditions from around the world and the potential health benefits you can get from eating fermented foods. There will be a range of fermented treats for you to taste.

This is a practical course so everyone will be making some ferments to take home. We will be using organic vegetables from Biodiversus in Ponte Lima but if you would like to bring something from your own garden that would be very welcome too.

This course is for open to all levels, total beginners to experienced fermenters wanting a refresher. Please bring a chopping board, knife, bowl and grater as well as a light lunch with you. Tea and coffee, jars, fermented vegetables and vegetables for fermenting will be provided.

The course fee is 50€ per person.
Sign up to book – you will be asked to pay a deposit to secure your place. This workshop will be held in English.

Why ferment your vegetables? Having a healthy gut flora (your own colony of microbes who help you digest) is associated with multiple health benefits. These include: protection against diabetes and certain cancers, better immune response, reduced anxiety and less inflammation. The process of fermentation make the nutrients in the vegetables easier for your body to take up (some new nutrients are even created) while the good bacteria help you digest the other food on your plate better to and increase your own gut flora.
Fermented vegetables are fun to make, can add both sparkle and depth to your meal and come with a whole line of health benefits that we are only beginning to understand (although we have been fermenting for thousands of years).

Tid

27 mars
10:00 till 14:00

Plats

Quinta do Figo Verde
https://maps.app.goo.gl/LMfLjkEr9vcEf3J9A
4970-728 Arcos de Valdevez

Kursledare

Brigid Lefevre

For over a decade Brigid Lefevre has been sharing her passion for fermentation with students in schools, colleges, and private groups. Her journey has been deeply rooted in a love for small-scale organic agriculture, and she dedicated years to nurturing a vegetable garden and operating a fermentation CSA in beautiful Sweden.

For the last three years, she has had the role of leading a groundbreaking EU-funded project. The aim of the project was to not only promote but actively foster an increase in the production and consumption of fermented vegetables on a national level.

A new chapter has begun and she has recently moved to a small holding in rural northern Portugal!

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