Britannia Hotel has teamed up with Trøndersk Matfestival and Bryggerifestival, to host a series of food and drink courses during this year’s food and beer festivals in Trondheim (1-3 August). The 'Fermentering' course promises to be the preserve of the rich in flavour.

Fermentation is a food-preservation method that’s been used for thousands of years, not only in Norway but in many cultures worldwide. During the fermentation process friendly bacteria break down sugars and carbohydrates and change and enhance the texture and flavour of your food, making it more complex. Fermented food is also healing to the gut, as the friendly bacteria supports the digestion and health of the intestinal tract.

Mai Løvaas will demonstrate simple steps to help you include fermented foods into your diet. She’s studied herbalism in California and incorporates wild and medicinal weeds and herbs into her food and life. Mai’s course on fermentation will inspire you to do the same. In this class we’ll begin with the fermented classic raw sauerkraut, we’ll make a fermented beet drink called kvass, and sample gluten-free fermented buckwheat bread.

The course is perfectly timed for the forthcoming cabbage- and root season, so get your fermentation jars going!