Fermentation and Friendship: A Packed Workshop with Anatolijs Venovcevs
Anatolijs Venovcevs
Last Thursday, Artica Svalbard welcomed a full house for An Introduction to Lacto-Fermentation – a hands-on workshop led by fermentation enthusiast and historical archaeologist Anatolijs Venovcevs. Part of this year’s Smak Svalbard Festival, the event brought together over twenty participants eager to explore the microbial magic behind one of the world’s oldest food preservation methods.
The fully booked workshop began with a short talk from Anatolijs, who drew from both global traditions and Svalbard’s own resourceful past to introduce the cultural and scientific foundations of fermentation. Participants learned how lacto-fermentation – a method that uses naturally occurring bacteria to preserve vegetables – has nourished people for millennia, from Arctic winters to long sea voyages.
Fermentation, as Anatolijs explained, is both art and science. It’s a process shaped not only by salt, time, and temperature, but also by the microbes in our environment – and even on our hands. It’s a deeply personal and place-specific practice, one that brings flavour, health, and sustainability together in a humble jar.
After the introduction, the group got to work creating their own jars of ferment, using locally donated ingredients and tools. These jars were taken home to complete the fermentation process, allowing participants to continue the journey in their own kitchens.
We’re grateful to Svalbard Museum for co-hosting this event and to Svalbardbutikken for generously donating ingredients and equipment. And of course, a warm thank you to Anatolijs – a long-time friend of Artica – for sharing his knowledge, humour, and passion for the microbial world.
This event is part of our ongoing efforts to host accessible, creative workshops that connect people to both place and practice. If you missed this one, stay tuned – we’re already planning more!
























