Vikerhommik · (Vikerraadio)

Liis Tuulberg ja Kerttu Sarapuu. Fermenteeritud tooted on kehale kasulikud

·21 min·2 clips

Kertu Sarapuu and Liis Tuulberg bring a table of fermented wild foods to discuss spring foraging and fermentation techniques.

The episode begins with hosts Taavi Libe and Kirke Ert welcoming guests Kertu Sarapuu and Liis Tuulberg to the studio, where a table is filled with fermented products. The conversation opens with spring foraging, noting that wild garlic and other early spring plants are available, though growth depends on location and weather. Kertu Sarapuu mentions fermenting wild garlic into kimchi, with a batch made in May 2025. Liis Tuulberg discusses the basics of fermentation, emphasizing salt percentages, cleanliness, and common issues like mold. She explains that room temperature is usually suitable and that some failures are due to not following core principles. The hosts taste various ferments, including a spicy kimchi and fermented sea buckthorn. Liis describes fermenting unconventional materials like birch leaves and rowan leaves, which can be dried into crispy snacks or used in cooking. She also mentions fermented nettle and tarragon pastes as nutrient-rich additions to dishes. The episode covers the health benefits of fermented foods, linking them to gut microbiome diversity, immune support, and stress reduction. Kertu Sarapuu highlights sea buckthorn as a Nordic superfood and explains how fermentation reduces its sourness, making it usable in tonics or sauces. The discussion touches on cultural aspects, noting fermentation is an ancient practice revived for its flavors and health benefits. The guests encourage listeners to experiment with foraging and fermenting, mentioning upcoming workshops. The episode concludes with a call to engage with nature and fermentation as accessible, free activities.

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