One of the most common forms of fermentation is lactic-acid fermentation which allows good bacteria to grow. For instance, lactic-acid fermentation is used to make yogurt, kimchi, sourdough bread, and more. In this lesson, Cédric Bourassin takes you through the process of lacto-fermentation.
Content created by Cédric Bourassin, from Ecole Hôtelière de Lausanne (EHL). Cédric joined the EHL in 2016. He is a Lecturer in Practical Arts (fine cuisine) and Head Chef of the Berceau Des Sens (BDS), EHL’s gourmet restaurant and the only training restaurant in the world to hold a Michelin Star. After being awarded 16 out of 20 points by Gault & Millau in 2018, he and the BDS team received their first Michelin Star for the establishment in 2019. After obtaining his Brevet Technicien Supérieur Option B in Art Culinaire de la Table in France, Cédric led an international career working for prestigious restaurants and hotels in Europe, Malaysia and also in Japan, where he obtained a 3-star Michelin rating for the Michel Bras TOYA restaurant as Head Chef and Director.
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