Atelier lactofermentation avec Plantes et Cie

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.

Friday 10 May 2024 between 2 pm and 5 pm.

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• Atelier combiné "Alimentation vivante"
• Les ateliers vivants avec Plantes et Cie

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  07580 Saint-Jean-le-Centenier
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