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.
The consumption of foods and drinks that have undergone fermentation contain benefits to health that stretch beyond food preservation.
In this virtual workshop presented by Cheryl Paswater of Contraband Ferments you will discover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. The many health benefits fermented foods can provide will be discussed, such as adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system.