Vegetable Fermentation Class August 26
Just in Time for Canning Season!
Joell Eifert, director of the Food Innovations Program in the Department of Food Science and Technology at Virginia Tech, is the university’s expert on food fermentation and food safety. She will be offering a “Food Preservation: The Basics of Home Vegetable Fermentation” class on Saturday, August 26 from 9:00 a.m. to 1:00 p.m. The cost of the class is $15.
Humans have been fermenting foods for ages, using yeasts, molds and bacteria to preserve food without freezing or canning. We usually associate microorganisms with food spoilage. However, under the right conditions, “good” microorganisms can thrive and prevent spoilage and even foodborne illness. This workshop will focus on basic and economical methods of home vegetable fermentation to ensure a safe, quality product from vegetables from your garden. Participants will learn the proper techniques of vegetable fermentation, safety factors to consider, troubleshooting fermentation issues and the importance of ingredient selection.
This is a hands-on workshop where participants will bring home their own “mini” fermentation jar full of a starter sauerkraut.
To register, download and return the registration form: Fermentation Class Registration.