MSU Ext. Offers Fermentation Workshop

You might have noticed in recent years that kefir, kombucha, and kimchi have gained popularity, these products all share one distinct quality (no, it’s not that they all start with the letter “k”). These three products have all gone through fermentation. Fermentation is a process done by microorganisms, such as bacteria and yeast, in an anaerobic environment in which they break down a sugar. This results in carbon dioxide (what gives many fermented products their fizziness) and either alcohol and/or an acid.

Roubie Younkin will share the concepts behind the fermentation process Monday, Oct. 28, at 5:30 p.m. in the community room of the Valley County Courthouse. Please contact the Extension office for more information and to register for this class, 228-6241

Sauerkraut, pickles, kimchi and kombucha are just a few of the products that result from the fermentation process. Come with an inquiring mind, an imagination and even past experiences to share.