titles & summary everywhere

  • Lacto-fermentation of milk: yogurt and kéfir
  • Lacto-fermentation of vegetables: sauerkraut and beetroot
  • Lacto-fermentation de la viande: dry duck
Date: 28/09/2013
Hour: 09 : 30
Duration: 3 Hours 
Location: Route de l'Etraz 8, 1267 Vich (Gland)
Contact: Gemma
Phone: 022 518 07 92
Cost: 55 CHF
More Info: Event Website
The lacto-fermentation process is the transformation of food sugars in lactic acid. It's possible to do all kinds of lacto-fermented food: vegetables, fruits, cereals, milk, meat, fish, etc. Thanks to this process food gain multiple virtues: click here for more.

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