Make your own lacto-fermented vegetables with Eve Coltat!

Food fermentation is an ancient preservation method.
The key ingredients for successfully fermenting vegetables are salt, water, the right temperature, and time—a recipe anyone can follow.
Fermented vegetables help us rediscover forgotten flavors that enhance our diet and spark creativity in the kitchen. During this workshop, you’ll learn the theoretical and historical foundations of fermentation, then try your hand at making sauerkraut. Everyone will take home their own batch; if you have a jar with a “Le Parfait”-style seal, feel free to bring it along.

Number of participants: 3 minimum / 8 maximum
For information and reservations, call 03 81 55 20 17 or use thereservation form(please specify the name of the workshop).
Workshop fee: 50 € (payable to the service provider) + reduced-rate museum admission of 6 €