[Save the date] Festival of vegetable fermentation: from science to jars (October 27 in Rennes)

The members of the FLEGME project invite you on October 27th in Rennes to the Vegetable Fermentation Festival.

The fermentation of vegetablesThis is a real emerging trend in vegetable preservation, both at home and on a market garden farm scale. For the citizen, it is a way to preserve his vegetables by reappropriating more and more his food, and for the market gardener, a sustainable way to valorize his productions.
Plant fermentation is extremely developed in Asia and much less so in France, with the exception of cabbage fermentation for sauerkraut. As such, there is no data on the fermentation ecosystems of these products, their conservation, their nutritional value, their culinary use ... this is the purpose of the FLEGME project! To learn more about the project click here.

Download the event poster - Register - 100% free

Program :

• Learn more about the history and benefits of fermentation? Conferences and exchanges with a panel of experts


• Discover and taste ? A market of producers of all kinds of fermented plants


• Do it yourself? It's easy! Workshops to learn and get your hands dirty with Marie-Claire Frédéric, a passionate culinary journalist


• Access the latest scientific results? Scoop! Let's discuss the results of the FLEGME project

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Did you know that? The CTCPA proposes its new training course "KEY POINTS OF FERMENTATION VEGETABLES" on October 10 and 11, 2022 in Avignon.
The lacto-fermentation training proposed by the CTCPA aims to teach you to know the mechanisms of lacto-fermentation, d'identify critical points for product quality to ensure safety and their conservationand understand and apply the lacto-fermentation process to your vegetables.