Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover the basic science behind how to ferment vegetables– from sauerkraut and beets to carrots and corn– then enjoy appetizers as you discuss the many health benefits fermented foods can provide.
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Earlier Event: March 8
Detox Your Home @ State Botanical Garden of Georgia (ONLINE)
Later Event: May 4
Fermented Vegetables Workshop @ Charles County Public Library (Online)