WNC Ferment On!

— Written By Three pictures of making fermented carrots and cabbage, yogurt and sauerkraut with 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 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.

PRESENTERS
Julie Sawyer, FCS Agent, Haywood County
Sue Estridge, FCS Agent, Madison and Yancey Counties
Cathy Hohenstein, FCS Agent, Buncombe and McDowell Counties


Series Outline

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


REGISTRATION
 The sessions are free but registration on Eventbrite is required.

Register on Eventbrite button

If you encounter problems registering or if you have questions, call 828-255-5522 or email Cathy Hohenstein.


ZOOM ACCESS
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.

Written By

Cathy Hohenstein, N.C. Cooperative ExtensionCathy Hohenstein, R.D.Area Agent, Family and Consumer Sciences, Food Safety and Preparation, Nutrition Call Cathy E-mail Cathy N.C. Cooperative Extension, Buncombe County Center
Updated on Apr 12, 2021
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