Although it is constantly gaining followers thanks to the popularity of products such as kombucha and kimchi, fermentation remains relatively unknown. To make it better known, the organizers of Ferment Fest are back for a fourth edition, which will be held all weekend at the Jean-Talon Market in Montreal.
Twenty-two exhibitors specializing in this ancestral food preservation technique will be present to offer tastings, six free conferences and six affordable workshops given in small groups. Among the speakers, Robert Paradis, from the Ferment boutique, will talk about the different types of fermentation (lactic, alcoholic and ascetic), while Stéphanie Wang, from the Le Rizen company, will explain the advantages of lactofermentation in market gardening from a food sovereignty perspective.
Have you always wanted to learn how to make feta? This is your chance, as Sylvain Puccini and Philippe Kotula from Ateliers Fromeurs will show you in a hands-on class how to make your own cheese at home. You can even get your hands dirty.
Saturday, September 14, from 9 a.m. to 6 p.m., and Sunday, September 15, from 9 a.m. to 5 p.m.
Visit the Ferment Fest website