Fermented foods have a long history and are currently a hot commodity. This seminar will build on some of the basics of fermentation and types of microbes involved in fermented foods like kimchi, kombucha, vinegar, sausage, sauerkraut, hot sauces, cheese, and many more! In this sequel to Ferment THIS from Homebrew Con 2018, we’ll more thoroughly examine how to enhance flavor, increase nutritive value, and avoid cross-contamination.
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