Lactofermentation Training: Natural and Crunchy Flavors

Lacto-fermentation and dehydration: tangy crunchies - ShiraBio Training

Online training to learn how to make sour crisps (lacto-fermented), dehydrate them, and use them daily.
Program includes:
- Kale chips, umami sauce
- Tangy chips of sour turnips with saffron
- Fermented beet petals with ginger
- Almond and hazelnut dukkah with sourdough and miso
- Gomasio with sour vegetables

To access the training, CLICK HERE

⚠️ Please note : TRAINING CONTENT IN FRENCH

€35.00

Tax included

⚠️ Please note : TRAINING CONTENT IN FRENCH

Learn all about the secrets of fermentation, discover this incredible transformation of living organisms, or go beyond the stage of simple lacto-fermented vegetables in jars? There are plenty of reasons to embark on the training courses offered by ShiraBio, a culinary creator of the living who masters fermentation like the back of her hand and shares this art with passion.

🔸 Training details:
- 1 to 1.5-hour video
- theoretical part
- step-by-step recipe walkthrough
- other variations and applications

You can contact Shira at any time by email.

Creativity, technique, simplicity, original uses, pedagogy, flavors always on point: ShiraBio's training helps you experiment with the living. She draws inspiration from ancestral traditions to imagine new culinary horizons that meet today's challenges and techniques.

👉 Access the training HERE

🔸 Discover Shira Benarroch, your guide on the path of the living:

"I work with plants to experiment and create innovative recipes, in search of taste, nutritional balance, and an aesthetic rich in meaning.
In an approach to eating well, focusing particularly on gut health, I have built educational courses around key topics of fermentation and living cuisine that I offer online or in private training.

My approach is sensitive, instinctive, and empirical but framed by an orderly and synthetic mind. A process that constantly broadens knowledge, sharpens expertise, and fuels passion..."

She assists top chefs in enriching their plant-based menus, such as Claire Vallée (first Michelin star for a vegan restaurant) and Nicolas Conraux, and future chefs at the Ferrandi cooking school.

🔸 If you want to know more, her Instagram account is an ode to the beauty of the living: @shirabio