Salomé Lenormand, formerly trained as a classical violinist and chef under Michelin-starred leadership, has launched a comprehensive online masterclass to teach lacto-fermentation basics.
From Conservatory to Kitchen: The Path to La Fermentée
Growing up in a family deeply rooted in food, Lenormand initially pursued a path in music. At age 20, Lenormand moved to Lyon and shifted her focus to professional kitchens. She trained under chef Guillaume Monjuré—who told her, according to the interview, "tu fais de la musique, donc tu sais ce que c’est le travail"—and contributed to the restaurant earning a Michelin star. Subsequent culinary stops included London and Zurich.
Discovering Fermentation During COVID-19
The pivot to fermentation happened during the COVID-19 pandemic. Pregnant with her first child and temporarily out of work, Lenormand began experimenting with sourdough bread and kimchi. What started as a domestic pastime quickly expanded into a digital platform. After launching an English-language Instagram account for expatriates in Zurich, she started a French channel that experienced viral growth, jumping from 400 to 10,000 followers overnight following a simple, ingredient-focused video demonstration featuring water, salt, and vegetables.
Pro Tip: When starting out with lacto-fermentation, keep it simple. Lenormand recommends using a ratio of 2% non-refined salt relative to the total weight of the vegetables, ensuring everything stays properly submerged beneath the natural juices.
Demystifying Bacteria and Addressing Food Safety
A central mission of Lenormand’s educational work is dispelling common fears regarding food safety and microbial contamination. Furthermore, she advises home cooks to rely on their senses, noting that if a fermentation goes wrong, the off odor is immediately apparent.
This accessible philosophy also anchors her debut book, Fermentation à la maison, published by Hachette. The book quickly reached number one in sales upon release and entered its first reprint. Featuring 100 recipes aimed at supporting gut microbiome health, the volume uses photography shot entirely on an iPhone by Lenormand to maintain the authentic, approachable feel of her social media presence.
Masterclass Launch and Regional Culinary Roots
To deepen her educational reach, Lenormand partnered with the Strasbourg-based production studio SEPPIA to create a comprehensive digital masterclass priced at 119 euros. The curriculum spans 28 videos across eight modules, designed to guide beginners past common roadblocks and hesitation when opening their first fermenting jars.
This work aligns with broader regional initiatives in eastern France. The fermentation movement forms part of a project supported by ARIA Alsace, which builds upon the national Les Ferments du Futur initiative. Lenormand serves as an active participant in regional food traditions, having recently served as a jury member for the best sauerkraut competition at the Salon de l’Agriculture, representing her native Alsace’s deep heritage in fermented foods.
Frequently Asked Questions
What are the basic ingredients needed to start lacto-fermentation?
According to Salomé Lenormand, you only need fresh vegetables, water, non-refined salt (calculated at 2% of the total vegetable weight), and a clean glass jar.
Does lacto-fermentation present a risk of botulism?
No. Lenormand notes that botulism does not occur in lacto-fermentations; that risk is strictly associated with improperly sterilized heat-treated preserves.
How long does a basic vegetable ferment take to complete?
A standard vegetable ferment, such as shredded red cabbage with garlic and ginger, typically requires 7 to 10 days of fermentation at room temperature away from direct light.
Try This Easy Fermented Salad Recipe
For those looking to begin immediately, Lenormand shares a simple vitamin-rich recipe for the kitchen:
- 300 g grated carrots
- 300 g shredded white cabbage
- 1 teaspoon fresh grated turmeric (or powdered)
- 1 piece of fresh ginger (2-3 cm), grated
- Zest of one lemon or orange
- 2% non-refined salt
Massage the vegetables with the salt until they release their juices, pack them tightly into a jar to ensure complete submersion under the liquid, and let ferment for 7 to 10 days.
Have you tried fermenting vegetables at home yet? Share your favorite flavor combinations or questions in the comments below, and subscribe to our newsletter for more culinary guides.
Related reading