Last weekend there was an fermentation festival held in Uddebo. A small town that has been seeing a revival when young people believing in a second green wave started moving there. The textile industry moves out, everything got cheap and new people move in. The festival was a hit, people came from all over the country, some even from abroad. Workshops in nut-cheeses, kombucha, miso and my own in how to make natto.
I probably held the most unusual workshop, natto is something that generally gets people of. Soybeans in a kind of slime. I got familiar with it in Japan when I accidentally bought some and had to finish it since I don’t want to throw food away. In Japan it is considered healthy, helpful for the cardiovascular system and for bone health. I’m not going to get down in how to make it now, maybe later, it is an interesting ferment. Just going to say how fantastic this festival was, I hope for another round next year. Missed out on the nut-cheese workshop and really want to know more about that.