Fermentation Workshop

— Written By

sauerkraut jars and stone crock


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.

COST:   Free.

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 sue_estridge@ncsu.edu or call the N.C. Cooperative Extension, Yancey County Center at (828) 682-6186.

Written By

Sue Estridge, N.C. Cooperative ExtensionSue EstridgeArea Agent, Family and Consumer Sciences Call Sue E-mail Sue N.C. Cooperative Extension, Madison County Center
Updated on Apr 5, 2021
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