Candied citrons and sauerkraut: a workshop on lacto-fermentation was held in Strasbourg

Are you familiar with lacto-fermentation? It is a principle of preservation of foods already well known in Alsace since it is the one used to make sauerkraut. What is less known is that it is useful for other products and that it is a real health asset. Good news, lacto-fermentation will soon have more secrets for you thanks to workshops organised in Strasbourg. We participated in one of them and we tell you everything.