Fermentation, like drying, is one of the oldest methods of preserving food for later use. It is also used in creating other foods, like cheese, yogurt, alcohol, and sourdough bread. Fermentation is a natural process in which microorganisms, such as bacteria or yeast convert carbohydrates into alcohol or organic acids under ideal conditions.
In this educational session, you will learn about the importance of salt, water, temperature, the types of vessels used, and basic food-safety practices for fermenting vegetables. Better yet, you will go home with the knowledge to get started!