If your lips pucker and eyes twitch when you eat vinegar-based pickles and condiments, fermentation may be a better option for you. In the Fermentation 101 class, taught by Wendee Daniels through My World Registry, students learn how to lacto-ferment foods such as sauerkraut, vegetables and ketchup without vinegar. This process creates more mild flavors and allows the maker to control the sourness while maintaining the valuable nutrients in the food.
Fermentation 101
- Pixabay
- Lacto-fermentation.
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