Conference on Lactofermentation

Theory, demonstration and tasting of a homemade product, the result of lacto-fermentation.

Among the fermentations, we find kimchi, sauerkraut, and pickles, to name a few. These fermented foods have several benefits since they contain probiotics and prebiotics. In addition to the health benefits, this process allows food to be preserved longer.

Isabelle Meunier of will present the conference (in French).

30 seats available. Reserve your free seat online!


The Town Hall is opened from
Monday to Thursday
8:30 to 12:00 and from
12:45 to 16:30, and Friday
from 8:30 to 12:00

567, chemin du Village
Morin-Heights (Québec)
J0R 1H0

Telephone : 450 226-3232
Fax : 450 226-8786