Vegetable Fermentation 101

Join this hands-on class to learn the process of lactic acid fermentation and prepare sauerkraut and kimchi plus more if time allows.

During this hands-on class, Chemist Brett Taubman will guide you through the process of lactic acid fermentation, so you can safely make your own tangy tasting vegetables at home. In addition to adding flavor, fermenting adds a rich source of probiotics and often makes vegetables easier to digest. During this class, you’ll make sauerkraut, kimchi and if time allows, curtido, a Salvadoran cabbage slaw.

Culinary Dietitian Margie Mansure is partnering with Chemist Brett Taubman to offer this informative class. Dr. Taubman’s a Professor in Chemistry and Fermentation Sciences Department at Appalachian State University. He helped to develop the four-year degree program in Fermentation Sciences, for which he is currently the Director.

Please note: this class will be located in the fermentation sciences lab. You may access parking and the entrance on the back side of the building, located at the corner of 105 Extension and Blowing Rock Road. You may remember this building as a hotel before being purchased by AppState.