Ferment On!

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Fermenting materials

Sue Estridge, Extension Agent

Family and Consumer Sciences ~ Yancey and Madison Counties

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.

Location:    Virtual attendance via Zoom video and audio internet connection

Dates:           April 13–May 11, 2021, from 1 to 2 p.m.

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 fermentatio

Presenters: Julie Sawyer, FCS Agent, Haywood County

Sue Estridge, FCS Agent, Madison and Yancey Counties

Cathy Hohenstein, FCS Agent, Buncombe and McDowell Counties

Program Description: 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.

Registration: The sessions are free and registration is required.

Questions or trouble registering:  If you encounter problems registering or if you have questions, call 828-255-5522 or email Cathy Hohenstein at cathy_hohenstein@ncsu.edu.

Zoom seminar 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.

For more information on how to register: Eventbrite registration