Nordskills workshop on Fermentation in Practice – Cabbage & Carrot, including a shared tasting session carried out at Malax school.
Together with 8 grades students from Malax school (Finland), a practical lesson focusing on fermentation was carried out by Nordskills partners from Aktion Österbotten. Fermentation is a traditional method used to preserve vegetables, develop flavors, and improve food sustainability and henceforth a key component of self-sufficiency skills.
The session began with an introduction to the basic principles of fermentation: how lactic acid bacteria naturally occur on vegetables, how salt is used to create the right environment for fermentation, and how the process contributes to both preservation and flavor development. Students also learned about hygiene, proportions, and the importance of careful, methodical work.
The students then fermented cabbage and carrots. The vegetables were shredded, mixed with salt, massaged until liquid was released, and tightly packed into jars. Emphasis was placed on removing air, understanding each step of the process, and learning why these steps are essential for a successful fermentation. The students showed great engagement and curiosity about how simple raw ingredients can be transformed through a natural biological process.
To conclude the lesson, a tasting session of already fermented vegetables was held, featuring outdoor-grown cucumbers and runner beans. These were served with honey and sour cream, creating a balanced combination of acidity, sweetness, and creaminess. The tasting sparked discussions about flavor pairing, contrasts, and how fermented foods can be incorporated into everyday cooking.
In addition, the students took part in a culinary demonstration in which duck mussel (Anodonta anatina) was gratinated with Västerbotten cheese and chive butter, allowing them to explore how local aquatic resources can be used in food preparation under controlled conditions.
Overall, the activity provided both practical skills and deeper understanding of sustainable food practices, raw ingredients, and sensory evaluation. Fermentation proved to be an inspiring way to connect theory, craftsmanship, and enjoyment of food in education.
Read more about the Interreg Aurora project Nordskills here.
