University of Maine Professor Explores the Complexities of Fermenting Food at Home

In *All, Nutrition & Health by Ag is America

With kombucha and kimchi all the rage these days, more and more people are experimenting with food fermentation in their home kitchens. The key to successfully fermenting food is to make sure it’s prepared safely and balanced properly. Although not impossible, it is more difficult to control the cleanliness of a home kitchen compared to a production facility.

“People need to understand what is going on with fermentations and that salt, moisture, oxygen levels and temperature are all a part of the equations that need to be followed closely to make sure in the end you have a safe product,” said Kathy Savoie, a University of Maine Cooperative Extension educator and professor.

For more information on how your to safely prepare homemade fermented food, read more here.

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