Attendees
will get to taste samples of more than a dozen different kinds of
fermented foods, see demonstrations, and understand the variations in
recipes and techniques for how to prepare differing types of probiotic
foods including:
Beverages
Condiments
Chutneys & Salsas
Fruit & Fruit Leathers
Vegetables
Dairy
Grains
Nuts
We will talk about expected flavors and textures, and explain some of the subtle flavor changes that occur over time that are harmless, but do indicate that the shelf life is coming to an end.
