When: Sat., Sept. 28, 10 a.m.-2 p.m. 2013
Historically important before widespread refrigeration as a way to preserve abundant foods from grains & vegetables to dairy, beans, meat & fruit, fermented foods are part of the traditional diets of most cultures. Participants will taste & learn the process for sauerkraut, kimchee, yogurt, kombucha & sourdoughs & discuss tempeh, dosa, koji ferments & homemade vinegars. RSVP. The Plant Kitchen, 220 Lorax Ln, Pittsboro.