Lactic fermented garlic withPlantes et Cie

Lactofermented garlic is a fermented food that is made by marinating cloves of garlic in a brine of salt and water for several weeks. Lactofermentation is a natural fermentation process that uses lactic acid bacteria to break down sugars in food into lactic acid.
When garlic is lacto-fermented, lactic acid bacteria convert the sugars naturally present in garlic into lactic acid, which gives the garlic a slightly acidic and slightly pungent taste. This fermentation process also makes garlic easier to digest and gives it health-promoting probiotic properties.
Lactofermented garlic can be used in many ways in the kitchen. It can be added to salads, sauces, marinades, soups or stews to add flavor and nutritional benefits. It can also be eaten on its own as a condiment or accompaniment to main dishes.

Wednesday 13 September 2023 between 2 pm and 5 pm.

Saturday 7 October 2023 between 2 pm and 5 pm.

• Les ateliers vivants avec Plantes et Cie
• La lactofermentation avec Plantes et Cie
• Les macérats huileux avec Plantes et Cie
• Peintures sur galets et rondins de bois avec Plantes et Cie
• Les macérats huileux avec Plantes et Cie
• Journée de la fermentation avec Plantes et Cie

• Adress243, chemin des Hébrards
  07580 Saint-Jean-le-Centenier
• Contact06 37 64 67 42
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• GPS coordinatesLatitude : 44.59065
  Longitude : 4.534969