Lacto-fermentation workshop

of all types

Discover lacto-fermentation and other no-cook preservation methods. Led by Laurie, a biologist and facilitator at Nature Attitude, this workshop covers hygiene rules, the preservation process and tips for successful preparations. Following tastings and ideas for using fermented products, participants will make a koso, two types of lacto-fermentation and a future vinegar. Each participant leaves with a guide, the recipes made and jars of preserved vegetables.