Fermented vegetables and fruits have regained popularity as a pickled product. Unlike quick pickling, fermented foods take time to develop the flavor and texture. It is worth the wait, though, for pickle enthusiasts.
Fresh products, with important probiotics for your gut health, can be stored for up to six months. A limited number of products may be safely canned for longer periods of time or more convenience. Hands-on sessions will be held at the OSU Extension Office in Redmond from 9 a.m. to noon Wednesday, Sept. 11.
Glenda Hyde, Oregon State University Extension community educator, will lead participants through basic fermentation science, safety issues, nutrition benefits and tips for making and using fermented foods.
Participants will get to put their new knowledge to work and start two fermented products — sauerkraut and preserved lemons — to take home to ferment and enjoy.
Participants must preregister by Monday, Sept. 9, by calling 541-548-6088. The class fee is $15. Class size will be limited.
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