Home food preservers ferment for multiple reasons such as preservation, flavor enhancement, tradition and suggested health benefits. Fermentation is a process where bacteria convert sugars into acids. The higher acidity of these foods preserves them by preventing growth of harmful bacteria. Upcoming classes will cover two commonly fermented foods: sauerkraut and yogurt. Sauerkraut is a naturally fermented cabbage product made with cabbage and salt. The bacteria needed for fermentation are on the cabbage,  a starter culture is unnecessary. Homemade yogurt's smooth, creamy slightly tart taste is produced by bacterial fermentation of milk. Yogurt can be made with any type of milk by following simple steps: heating the milk, adding yogurt starter, also known as a “mother culture,”which is the source of bacteria and finally allowing the milk to incubate for 6-8 hours.

• The free hands on Sauerkraut class will take place on Tuesday, January 28th from 12:30 - 2:30pm at the Haywood Cooperative Extension Office.
  • Sign up for the January 28th free Sauerkraut class here.
• The free hands on Yogurt class will take place on Wednesday, February 12th from 12:30-2:30p
  • Sign up for the February 12th free Yogurt class here.