Fermenting with wild plants

Our wild herb food expert Dario Cortese and Kristijan Tkalec from BioTehna Lab will test old and new ways of fermentation from East and West Asia.

They have set two goals:

They will produce traditional fermented food like tempeh, water & milk kefir, and kimchi. These will head to the kitchen/table and become part of the PIFcamp menu.

The second part of fermenting work will take place in the form of daily workshops – foraging for herbs and test unpredictable combinations. Can we make nettle tempeh? How many participants dare to try the natto? How does the morning kefir prepared with wild yeast taste like? What is the taste of pancakes made of the naturally acidified batter?

The plan:
Setting the incubators -> foraging for wild herbs -> fermenting -> tasting -> foraging -> foraging -> fermenting -> tasting -> foraging -> foraging -> fermenting -> tasting