Introduction to lactofermentation Nov 15th 2015

Join Shannon and Bryan, owners of Broadfork Organic Farm of Nova Scotia in a practical workshop on lactofermentation.

Lactofermentation is a natural and ecological food conservation method. This
method allows us to conserve vegetables and their nutritional value without
energy consumption and without the addition of chemical preservatives. The
workshop will allow us to learn the technique using fresh organic vegetables
in season. Everyone will take home 3 jars of lactofermenting vegetables (2 –
500ml mason jars and 1, 1 litre mason jar)

Date and place : Sunday November 15th, 9:30 am -12 pm, Kent Sud Culturel Center, 5 Irving boul, Bouctouche, NB

RSVP- the number of participants is limited so first come , first serve.
Please register by email: transitioncocagne@gmail.com or by phone 531-8882 (Rémi)

The cost is $45 per person and $40 for Slow food Cocagne Acadie and Transition Cocagne members. The cost includes the bottles and vegetables.