Have you ever wanted to learn to ferment foods? In this five-week series, we will demonstrate and share resources on how to safely make fermented foods. We will demonstrate a different type of fermentation each week. This series will show you what it takes to make fermented foods through demonstrations and shared materials. We will cover the “ins and outs” of fermentation, plus the benefits and storage recommendations.
LOCATION: Meet via Zoom. Attend anywhere with a reliable internet connection.
TIME: Each session will start at 1 p.m. (EST) and last approximately 1 hour.
April 13: Introduction to Fermentation and Sauerkraut
April 20: Kimchi
April 27: Yogurt
May 4: Kombucha
May 11: Fermented Pickles
Register for the sessions: go.ncsu.edu/fermenting
For questions or assistance with registration please contact Sue Estridge at firstname.lastname@example.org or call the N.C. Cooperative Extension, Yancey County Center at (828) 682-6186.