Events & courses

FermentingCourse

FERMENTATION – SAUERKRAUT WORKSHOP
Jan 27, Feb 17, Mar 24, Apr 14 : 13.00 — 15.30

Do you want to learn how you can preserve seasonal vegetables, without freezing them? Do you want to increase their shelf-life and nutrition? Then it’s time to learn more about how you can easily ferment your harvest of vegetables.

Program:
Introduction to fermentation. History lesson, fermentation vocabulary, chemistry behind the magic. Health benefits.
Coffee break.
Make your own sauerkraut.

Taster session – sauerkraut as well as other fermented vegetables.

Price: 495 SEK, including coffee and “fika”, summarising notes/ recipes as well as a jar of sauerkraut to take home. 

Place: PaulssonPaleo, Breared Kannesten 650, 31038 Simlångsdalen.

Contact: PLEASE NOTE, this course is in Swedish. If you would like to discuss an English option, please contact Catharina at +46-(0)76-320 84 74 or cecilia@paulssonpaleo.com


 

kvass

FERMENTATION – KIMCHI, KOMBUCHA & KVASS
Jan 28, Feb 18, Mar 25, Apr 15 : 13.00 — 15.30

More probiotics! We will be spending the afternoon discussing, working on and tasting a variety of techniques, vegetables and probiotic drinks!

Program:
Short introduction to fermentation, including health benefits. 
Presentation, discussion and tasting: fermented drinks and vegetables.
Caveman coffee.
Make your own kimchi carrots.  

Price: 495 SEK, including coffee and “fika”, summarising notes/ recipes as well as a vegetable to take home.

Place: PaulssonPaleo, Breared Kannesten 650, 31038 Simlångsdalen.

Contact: PLEASE NOTE, this course is in Swedish. If you would like to discuss an English option, please contact Catharina at +46-(0)76-320 84 74 or cecilia@paulssonpaleo.com


 

MatCollage

LEARN TO COOK OFFAL
March 4 

Anatomy in the kitchen
Raise your hand if your favourite dish resembles something straight out of an anatomy book! Thought not. Most of us are not accustomed to eating organ meats. Maybe we stretch to eat liver pâté on a sandwich, but most would never choose to eat heart or tongue. If you do not eat organ meats, you are missing out on some of the most nutritious parts of the animal. During the course we will reveal simple tricks that will make great offal dishes for very little money.

Price: 695 SEK for 2.5 hours. We will cover various cuts of offal – such as heart, liver and tongue – and how to prepare them. A PaulssonPaleo recipe booklet and loads of tasting is included.

Location: Course is held in Simlångsdalen.

Contact: PLEASE NOTE, this course is in Swedish. If you would like to discuss an English option, please contact Catharina at +46-(0)76-320 84 74 or cecilia@paulssonpaleo.com