Workshop Saturday 26th November 2022 from 9.30 to 12.3o
A useful and healthy way to preserve our garden veggies. Join us to learn from Pasquale Doronzo about the wonder world of fermented foods and beverages.
Practical and theoretical laboratory where we will be introduced to the principles governing the fermentation of food.
Science has just started to understand the importance of bacterial population present in our body, especially in our intestine the microbiota. Lacto-fermented vegetables are important to diversify and support the good microflora present in our intestines..
For centuries this preservation technique, which requires neither cooking nor freezing, has shown its multiple virtues.
Please bring along a 1 kg glass jar.