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The products derived from these ancestral processes are treasures for the health of our digestive system.During this course, you'll learn how to make preserves without cooking or freezing, using seasonal vegetables and local spices and wild plants.We'll look at the health benefits of these preparations, the different stages of production and how to use them and incorporate them into our daily diet.During the workshop, you will make 2 preparations: homemade kimchi and vegetables in brine. What's more, you'll discover the world of sourdough bread, the different stages involved in making it, and you'll go home with a leavened loaf, ready to use to make your own homemade bread. During lunch, prepared in advance by Guillaume, you'll taste some lacto-fermented creations based on local vegetables and plants, topped off, of course, with fermented wild drinks!The whole event will take place in a natural setting, at the Gîte Alpage La Chaux, privatised for the occasion.   Practical info:- Recipes and preparations to take home at the end of the event.- Bookings are open until 5.00 pm the day before the event.- The event is valid for a minimum of 5 participants.