The right conditions for successful vegetable fermentation are salt, water, the right temperature and a little patience. Fermented vegetables allow us to rediscover forgotten flavors that enhance our diet and awaken creativity in the kitchen. In this workshop, Eve COLTAT introduces you to the basics of fermented vegetables, working with seasonal vegetables.
At the end of the workshop, leave with your own preparation! (Don't forget to bring a "Le Parfait" jar).

Capacity: 4 to 12 people

Course fee: 35€ to be paid to the service provider + reduced museum entrance fee of 6€.

Information and booking on 03 81 55 20 17 or via the booking form (please specify the course title).