Have you ever wanted to learn to ferment foods? In this five-week series, we will demonstrate and share resources on how to safely make fermented foods. West District Family & Consumer Science Extension Agents Cathty Hohenstein, Sue Estridge, and Julie Sawyer will demonstrate a different type of fermentation each week. This series will show you what it takes to make fermented foods through demonstrations and shared materials. We will cover the ins and outs of fermentation, plus the benefits and storage recommendations. 

This free virtual series will be offered on Tuesday's April 13–May 11, 2021, from 1–2 p.m. EST.  Each class will have a review of fermentation principles before taking on the topic of the day. The schedule is as follows

April 13 - Fermenting Sauerkraut 

April 20  - Fermenting Kimchi 

April 27 - Fermenting Yogurt 

May 4 -   Fermenting  Kombucha

May 11 -  Fermenting Pickles 

To register, please go to: go.ncsu.edu/fermenting

For questions concerning the class contact: Julie Sawyer at (828) 456-3575 or email: julie_sawyer@ncsu.edu