Description
Come and learn the basics of lacto-fermentation and take your pickles home with you!
Lactic fermentation is a natural method of preserving food. It involves soaking food (mainly vegetables) in salted water or salt, in the complete absence of oxygen.
Workshop organised in collaboration with L’Usine à Gaz.
What to bring:
– a chopping board,
– a good knife,
– a tea towel,
– a jar with an airtight lid, with a capacity of 350 or 500 mL.
Booking required
Free
Suitable for all ages
You will be informed of the meeting point once you have made your booking
