How to Viking food preservation

Key Parameters

Steps

1. 1.

   Surströmming (Sweden): Fermented Baltic herring using spontaneous lacto-fermentation in brine for 4-8 months

2. 2.

   Skreið (Wind-dried cod) (Norway): Arctic air-drying creates stockfish through winter winds (klippfisk when salted)

3. 3.

   Skyr (Iceland): Heirloom dairy fermentation using leftover whey as starter culture

Common Mistakes