As part of its commitment to promoting healthy, sustainable food practices rooted in the Mediterranean Diet, the MedDiet Go project is pleased to announce the first knowledge transfer workshop organized by the Slovenia Living Lab. The session, titled “How to Ferment Vegetables and Fruits”, will take place on Saturday, April 12, 2025, at Studio Koohna in Kamnik. This hands-on workshop is designed for anyone interested in learning how to prepare natural, probiotic-rich fermented foods and beverages at home. Through practical demonstrations and guided activities, participants will discover the nutritional benefits, techniques, and cultural value of fermentation—an age-old food preservation method that aligns perfectly with the principles of the Mediterranean Diet.
Workshop Highlights:
- Introduction to the principles of lactic acid fermentation
- Preparation of fermented beverages, including kombucha
- Techniques for fermenting vegetables such as kimchi, carrots, and garlic
- Creation of innovative fruit-vegetable mixes, including apple-walnut blends and tomato salsa
- Best practices for storing and using fermented products safely and effectively
This event represents a key step in the Slovenia Living Lab’s efforts to transfer traditional knowledge, encourage healthier lifestyles, and strengthen the link between local food practices and sustainability. The activity also exemplifies the collaborative, territory-based approach at the heart of the MedDiet Go project.
Whether you’re a food enthusiast, health-conscious individual, or simply curious about fermentation, this workshop offers a unique opportunity to deepen your knowledge and connect with local food culture.
