WNC Ferment On!
Fermentation is the process where the natural bacteria found in fresh vegetables utilize the carbohydrates to reproduce and excrete lactic acid, which preserves the vegetables and creates a characteristic tangy flavor. Fermentation is primarily carried out by Lactobacilli bacteria, a large family of acid-producing bacteria that live all around us. Examples of some of the foods and beverages that are created through the process of fermentation are sourdough bread, yogurt, beer, wine, sauerkraut, and kombucha.
If you are interested in learning more about making fermented foods, this is the series for you. In this five-week series, we will demonstrate and share resources on how to safely make fermented foods. We will do a different type of fermentation each week.
April 13–May 11, 2021 | 1 to 2 p.m.
Virtual Event via Zoom
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. We will demonstrate a different type of fermentation each week.
Julie Sawyer, FCS Agent, Haywood County
Sue Estridge, FCS Agent, Madison and Yancey Counties
Cathy Hohenstein, FCS Agent, Buncombe and McDowell Counties
April 13 Introduction to fermentation and introduction to Sauerkraut
April 20 Introduction to Kimchi with review of fermentation
April 27 Introduction to yogurt with review of fermentation
May 4 Introduction to Kombucha with review of fermentation
May 11 Introduction to fermented pickles with review of fermentation
The sessions are free but registration on Eventbrite is required.
If you encounter problems registering or if you have questions, call 828-250-4874 or email Cathy Hohenstein.
Closer to the start of the sessions, you will receive an email with instructions and a link to join this online live broadcast via Zoom as well as online resources. The ability to access Zoom through a computer, tablet, or smartphone with a reliable internet connection will enhance the experience.