Fermentation basics from near and far | 11.22.2022

In this course, Christine, our fermentation expert, will teach you the basics of lactofermentation, but we will go beyond choucroute from day one and explore more exotic iterations of the dish we know so well. Christine is half Japanese and will therefore use fermentation to showcase some of the foods that have been on Japanese tables for centuries, much to the benefit of the people's health. Join us for a tasty programme that covers the following:

- Pickling vs Fermenting | How are they different?
- Lactofermentation Fermentation Salt vs Brine
- Enzyme sirop 

What will we make and take home:
- Kimchi (vegetarian or not)
- One brine ferment

- One sirop

The menu: 

Salade de saison au style japonais
- Ragoût de miso macrobiotique avec du pain au levain
- Homemade ice-cream with a Japanese touch


Please bring 1 jar with you, so that you can take back home some fermented foods that you we will prepare together with Christine Syrad.


 14 participants 

 All levels

 6pm - 10pm

 139 chf | including meal, non-alcoholic dfrinks, recipes and apron for the class |




Important informations:

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us | info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.