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Fermenting Foods Safely

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RADIO TRANSCRIPT
October 3, 2023
Brandi Silver

This is Brandi Silver, FCS agent with the N.C. Cooperative Extension, Burke Center. Our program today is about fermenting foods safely.

Fermenting foods is an age-old practice that not only adds delicious flavors to our diet but also offers numerous health benefits. This process of food preservation introduces probiotics-beneficial microorganisms that support gut health. A healthy gut microbiome has been linked to improved digestion, a stronger immune system, and reduced inflammation. In order to harness these advantages while ensuring safety, it’s essential to understand the basics of safe fermentation.

Before embarking on any fermentation project, make sure your hands, utensils, and containers are thoroughly sanitized. This prevents harmful bacteria from contaminating your ferment and ensures a successful outcome.

Next, choose high-quality ingredients. Fresh produce and non-chlorinated water are ideal for fermentation. Avoid ingredients with pesticides or preservatives, as they can interfere with the fermentation process.

Different foods and cultures require specific conditions to thrive. The optimal temperature varies depending on what you’re fermenting so follow a tested recipe.

During fermentation, keep an eye out for any signs of spoilage, such as unusual odors or mold growth. If something seems off, it’s better to err on the side of caution and discard the batch.

Incorporating a variety of fermented foods like yogurt, kimchi, sauerkraut, and kombucha into one’s diet can contribute to overall well-being and spice up your plate. Be on the lookout for fermentation classes at Cooperative Extension. This has been Brandi Silver with the N.C. Cooperative Extension, Burke Center For more information or to sign up for our newsletter, contact us 764-9480.