Lmst

#fermentorskab
Added some extra water to the lacto fermented mustard, as the seeds seemed quite thirsty, which brings the ratio up to:

•250 g mustard seeds
•500 g water
•4 wt% salt

Also added a spoonfull of brine from my fermented garlic, as the seeds did not seem very active at first.

I believe eventually, it would be beneficial to partially blend it, to release more of the flavour.

Behold, the fermented eye of newt:

Jar with air bubbles trapped between the mustard seeds.

Reading about Social Pickle, and ahhhh it makes me so happy to see others have been doing something so similar to what I've been trying to do with #Fermentorskab 💚🦠

The feeling of resonating with others and being part of a movement is so comforting 🌲🌳🌲

They have a nice video about their project, if you're curious: https://youtu.be/faL_5wXM7rk?si=NT54hTnBTZ7W9GF0

Pickleberg - reframing the economy

an illustration that looks like an iceberg model but is a green pickle in blue water.

Above the brine and below the brine are different words

Online & offiline sales
wholesale to shops
Payments to collaborators
£756 Startup Grant
Sliding Price Scale
Exchange of knowledge
closed loop systems
Donations of: - produce, 1 surplus/ = foraged food — space
rediscovering connection to history/culture food/nature
workshops/friends neighbours
indiginous knowledge
energy/aspiration/dreams
power of mutual support
sunshine
internet/books
slow time

🫘💚 In #Fermentorskab we have been playing around with the challenge of how to get more proteins - without relying on animals or ultra-processed monocultures 🌿

3 of the foods we presented in a workshop were: patties, patees and buns - all made with legumes 🫘

We also felt it was important to start discussions about food literacy: which legumes do you like? Which flavourings?

And instead of recipes, we gave intuitions for cooking with legumes, which people can then suit to their preferences 💚

A dark-haired person in black corduroy pants and an orange shirt stands in a large room talking. Many jars and a board with agenda behind them.
People sit in the foreground. One person sits and knits and watches in the background

Black and white illustration "Anatomy of a plant-based protein: fermenting a food revolution by Fermentorskab"

Black and white illustration "Plant-based patties"

Have you ever made your own #zine? 🤔🎨 Short for magazine/fanzine, the term refers to making non-commercial, small scale publications - an easy, accessible way to share ideas, art and knowledge. It’s also a great format for #CoCreation!

Which is why UAC artist member @seraf (who you may know from their project #Fermentorskab), is co-facilitating the making of a collaborative #zine about imagining a food utopia! 🍽🥔🥕🥘 Together with the #FoodJustice group at #MellemfolkeligtSamvirke #Aarhus 🌿

Plates of almost finished dinner being eaten. There are empty glasses and an in-progress collage on a black table.

Collage with text: feed over greed
Many collage materials on wood table.

4 people eating and chatting sitting at a table

There are so many inspiring groups on this list, so I'm really honoured that my fermentation community #Fermentorskab is on the list, along with my social artivist collective @Useful_art_for_communities and many organisations within the @forumformadsuveraenitet which I joined this year 💚

Some photos from last year when we held this gathering 💚🌱 #aarhus #fermentorskab

Smiling person in many layers of warm clothes holds a blue bowl of green leaves and is massaging them. Other people are active in the background. Inside a wooden hut in the woods.

Many people sit around a fire with snobrød on sticks. Woods and children playing in the background.

Many people in wooden fireplace shelter in the woods. An adult and a child start a fire in the pit. Someone licks their fingers. Someone massages leaves in a plastic bag. Foods and gloves on a picnic table.

Forage & Ferment RAMSLØG (wild garlic) 12 March 17:00 @ Bålhytte, Risskov #Aarhus

Gathering by #Fermentorskab - a community for experimenting with growing more sustainable food norms through fermenting.
Part of @Useful_art_for_communities

FREE for everyone, please bring:
A cup (for drinking)
A bowl (for mixing)
A food or drink to share a potluck if you want to participate in that

Any questions? Write to me!

Poster (green on white):
Forage & Ferment
RAMSLØG
(wild garlic)
12 March 17:00
Bålhytte, Risskov

This event is held by @Fermentorskab a community for experimenting with growing more sustainable food norms through fermenting. Part of @Useful_art_for_communities

FREE for everyone, please bring:
A cup (for drinking)
A bown (for mixing)
A food or drink to share a potluck if you want to participate in that

Any questions? Write to sarafinakimo@proton.me

"PACA has mapped the landscape of environmental grassroots actors in #Denmark that, in different degrees, show traces of what we in PACA call #postanthropocentric narratives and practices."

We're included in a mapping of
post-anthropocentric grassroots actors 💚 Both
@usefulartforcommunities and @seraf project #Fermentorskab 🦠

Check out the list, which includes so many inspiring groups! 🌱 https://api.paca.sdu.dk/

This week #Fermentorskab made mini pizzas with lots of fermented experiments on them! (See image captions for more info)

The focus was on cooking with the things we ferment, but next gathering, we will make ferments from scratch again - using #koji!

📆 Keep an eye on our plans via our website: https://fermentorskab.wordpress.com/upcoming/

#usefulartforcommunities #institutforx #aarhus @fermentation @usefulartforcommunities

An array of uncooked sourdough purple wheat mini pizzas with fermented red lentil paste, beet/bean/miso frikadeller crumbled on top, mushroom slices fermented in brine, onion slices, sunchoke slices. A jar on the side. Hands with a jar in the background.

An array of sourdough purple wheat mini pizzas with fermented red lentil paste, beet/bean/miso frikadeller crumbled on top, mushroom slices fermented in brine, onion slices, sunchoke slices.

A wooden cutting board with slices onion, sunchoke, red beet & bean patty. In the background a hand places red lentil fermented paste on a mini pizza.

This cold fire of wild #fermentation is one tradition that many communities abandoned in the industrial age’s pursuit of uniformity and commodification ❤️‍🔥

The sterile fire of industrial ways are burning out of our control, fanned by faceless corporations with no thought for the intricate systems they are burning...

Read the rest: https://open.substack.com/pub/skovlyste/p/how-fermentation-taught-me-hope-during

@fermentation
@vegancooking #fermentorskab

📷 A #Fermentorskab #fermentering #storytelling event I co-facilitated in #aarhus 💚🌈

A group of people smiling and laughing, one with blue hair, one with a rainbow crochet hat on, with rainbow pickles in second hand jars of different shapes in the foreground

Happy #Imbolc #FediCoven 🔥 Marking the northern hemisphere is midway between winter and spring 🌱

A time to act on what I've been reflecting on over the winter, like #foodjustice #ecofeminism #communitycare
This season I'll be facilitating events with my group #Fermentorskab and with #MellemfolkeligtSamvirke , performing at a #Queer #Cabaret and writing/cocreating lots 💚

Today I simply enjoy #poly #pancakes, my sunday tradition of inviting sweet people over to my little nest to cuddle and eat 🥰

#Fermentorskab

Client Info