Great Ferments proprietor Cat Swenson, who operates out of the University of Arkansas Food Innovation Center, explains how raw vegetable fermentation is a healthful alternative to traditional salt and vinegar pickling. Swenson will demonstrate the fermenting process from 1 to 3 p.m. Sept. 29 at Feed Communities in Springdale.
Fermenting Summer Garden Produce Packs Health Benefits
Facebook Twitter LinkedIn Email
Your browser doesn’t support HTML5 audio