Atelier combiné "Alimentation vivante"

Lactofermentation :
Lactofermentation is a food preservation process that involves the use of lactic acid bacteria to ferment the sugars present in food. This fermentation produces lactic acid which acts as a natural preservative and inhibits the growth of harmful bacteria.
This process has been used for thousands of years to preserve food. It is especially popular in Asian, European and African cultures. Lacto-fermented vegetables, such as sauerkraut, pickles, kimchi, and miso, are common examples of lacto-fermented foods.
The lactofermentation process typically involves cutting and brining vegetables in an airtight container. Brine is a mixture of salt and water that helps promote the growth of lactic acid bacteria and inhibits the growth of harmful bacteria.
Over time, lactic acid bacteria begin to ferment the sugars found in vegetables, producing lactic acid and sour flavors. This process can take several weeks or months, depending on the temperature and humidity of the fermentation site. Once fermentation is complete, lacto-fermented vegetables can be stored for months or even years.
The benefits of lactofermentation include increased nutrient content and improved digestibility of lactofermented foods. They also contain health-promoting probiotics, which can improve digestive health and strengthen the immune system.

Sprouted seeds :
Sprouts are seeds that have begun to sprout and grow small roots, stems and leaves, usually after being soaked in water for a few hours and exposed to sunlight or heat. They are rich in nutrients such as vitamins, minerals, antioxidants and enzymes.
The most common seeds used for sprouting are alfalfa, radish, fenugreek, sunflower, soybean and broccoli seeds. Sprouted seeds can be eaten raw or cooked and are often used in salads, sandwiches, soups, smoothies, wraps and other dishes.
In addition to being nutritious, sprouted seeds are also easy to grow at home with very little equipment needed. However, it is important to take precautions to avoid bacterial contamination.

Wednesday 24 April 2024 between 2 pm and 6 pm.

Friday 24 May 2024 between 2 pm and 6 pm.

• Les ateliers vivants avec Plantes et Cie
• Atelier création de baumes et crèmes avec Plantes et Cie
• Atelier kimchi avec Plantes et Cie
• Atelier kombucha avec Plantes et Cie
• Atelier la gemmothérapie de l'olivier avec Plantes et Cie
• Atelier permaculture "la vie du sol" avec Plantes et Cie - demi journée
• Journée atelier permaculture avec Plantes et Cie
• Journée de la lactofermentation avec Plantes et Cie
• Les hydrolats avec Plantes et Cie
• Les macérats huileux avec Plantes et Cie

• Adress243, chemin des Hébrards
  07580 Saint-Jean-le-Centenier
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