This workshop is twofold. It brings together popularized scientific notions of the microbial flora that inhabit us and teaches fermentation, an ancestral conservation method that adds added value through the presence of lactic acid bacteria
DurationCourse Content:
Microbial Science PowerPoint Presentation
PowerPoint presentation of the conservation process by fermentation & tasting of 10 fermented foods
As a team, making 3 fermentations, two vegetables and one fruit.
Note:
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
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Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vine...
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