Fermentation is an ancient form of food preservation that’s done by creating an environment where the natural beneficial bacteria on the food can thrive. This in turn creates an environment where ‘bad’ bacteria that would normally break down the food cannot survive. This preserves your food and prevents mold from growing. The end product is similar to pickles, loaded with healthy probiotics, and will preserve your veggies for a year or more in cold storage. Many familiar traditional foods are fermented. Sauerkraut, dill pickles, yogurt, cheese, salami, wine, chocolate, miso, soy sauce, and so much more! This Fermentation for Food Preservation workshop will go over the basics of fermentation, food safety, the propaganda that created the unnecessary fear of food poisoning, and will show in detail how to ferment all types of vegetables using both the brine method, and the dry salt method. You can get started right away using what you already have in your kitchen.

At this workshop, we will cover the following:

• What is fermentation?
• Why ferment?
• Different types of fermentation.
• Supplies.
• Raw materials.
• Caring for a developing ferment.
• Food safety.
• Potential health benefits.
• Long term storage.
• How to ferment different types of vegetables.