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, try your hand at fermenting vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide. Save money while improving your health!

SIGN UP HERE