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
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Cat Swenson takes a break from fermenting pickled cabbage inside the Arkansas Food Innovation Center industrial kitchen.
J. Froelich / KUAF
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Cerra Bishop prepares a stainless steel fermenting vat.
J. Froelich / KUAF
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Cat Swenson shows how the kitchen's industrial vegetable slicer works.
J. Froelich / KUAF
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Freshly washed organic carrots are washed prior to fermenting.
J. Froelich / KUAF
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Organic purple cabbage will be turned into probiotic saurkraut.
J. Froelich / KUAF
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Packed Great Ferment vegetables are sold at area natural food stores and grocers.
J. Froelich / KUAF
