Conteúdo do Curso
PARTE 1. VISÃO HISTÓRICA
1. Introdução ao mundo dos Fermentados
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2. Quem somos?
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3. Como comecei a fermentar?
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4. Cultura Probiótica
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5. Sobre a fermentação
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6. Razões para fermentar
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7. Alimentos Simbióticos
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8. As 10 perguntas mais frequentes
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PARTE 2. LACTO-FERMENTADOS
9. Introdução aos lacto-fermentados
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10. Rejuvelac
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11. Chucrute
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12. Kimchi Mediterrâneo
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13. Kimchi Original
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14. Pickles
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PARTE 3. IOGURTES FERMENTADOS
15. Introdução aos iogurtes fermentados
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16. Iogurte de caju
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17. Iogurte de coco
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PARTE 4. FERMENTADOS ESPECIAIS
18. Vinagre de maçã
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19. Tepache
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20. Kvass
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PARTE 5. RECEITAS ASIÁTICAS PROBIÓTICAS
Workshop Especial de Tempeh
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