A Kihnu wedding lasts 3 days and covers all of Kihnu’s cultural components, crafts, singing, dancing, instrumental music and food traditions. The wedding goers don’t sit at one long table all night, they eat until they are full and let others have their turn. The foods typically have included fish and potato, meat and potatoes, gravy, meat in aspic, bread, butter, fish, coffee, beer and vodka. Pea and dumpling soup, and beer soup are also included. The last dish served at weddings is soup – milk soup. Beer soup is warm beer simmered with bread and added sugar. It is eaten with milk, and is considered dessert. Wedding goers bring their own bread bag (containing bread, butter, meat, fish). Today wedding banquets include sliced cheese and ham, smoked fish, smoked meat, marinated fish, Baltic herring rolls, herring with sour cream, potato salad, beet salad, meat pastries, liver pate. Wedding coffee with milk and sugar, dessert is curd cream with a fruit soup.
Day 2 features the sharing of bridal bread – bread baked by the bride is served to everyone with butter, and an apron or money is laid in the basket in recompense. Tuar porridge was made so that women would have something to eat: chopped bread is stewed in water, and fermented kvass-like beverage called tuar or beer is added, and sugar as well to sweeten the taste.
The midday meal on day 3 is sauerkraut soup, and in the evening, milk soup with rice, and when soup is served a second time, that is a signal to the guests that the wedding is over.
The best cooks on the island are invited to serve as head chefs for weddings. They have to take care of feeding all of the guests – who can be in the hundreds – and they have to find helpers among the young bridesmaids and other young female participants who will in turn carry on the tradition.