La fermentation : une méthode pour mieux manger ?

Saucroute, kimchi, kefir, miso, sourdough bread, lacto-fermented vegetables... Fermentation has accompanied human food for thousands of years. But beyond its taste qualities, can this traditional technique find its place in a more plant-based cuisine, good for our health and more respectful of the climate?

Fermentation allows food to be processed and preserved while developing new flavours and textures. Some fermented foods can also contribute to the diversity of our gut microbiota. A way of cooking that invites to rediscover vegetables, cereals and legumes, and to vary our diet.

Come and discover the principles of fermentation and its uses in vegetable cooking. What are their nutritional interests? Can it help reduce waste and better conserve food? And above all, how to simply integrate fermented foods into our daily cooking?