Introduction to lacto-fermentation: Making your own ketchup, cabbage and fermented carrots

Would you like to take another step towards self-sufficiency? Would you like to discover the basics of lacto-fermentation?

During this 3-hour workshop, you’ll discover the basic principles of fermentation, as well as the benefits and challenges of this food processing and preservation method.

In addition to limiting waste, we’ll learn how to make a success of your fermentations, so that you always have on hand products that are good for your health and the planet, and that meet your dietary needs, whatever the season.

We’ll talk about the different ingredients, their specific characteristics and reactions. We’ll also go over the necessary equipment before getting down to the business of making three customizable fermented recipes!

Everyone will leave with the following condiments: Tomato ketchup, sauerkraut and fermented carrots

The cooking workshops take place in the kitchen of the Centre de Ressources et d’Action Communautaire de la Petite-Patrie (CRACPP), at the corner of Drolet and Bélanger. We’ll let you know the exact address once you’ve registered.

Note: remember to bring your special lacto-fermentation containers if you have any.