Most consumers are familiar with fermented foods such as sauerkraut, yogurt, and soy sauce; but, as less-familiar foods like kimchi, kefir, and kombucha become popular, consumers want to learn more about purchasing and home processing.

UGA Family and Consumer Sciences Agent Barbara Worley explains the historical, societal, and cultural foundations of preserving foods by fermentation, the food science behind the process, recommended practices, and the equipment and supplies needed to make such foods at home.

The Farm to Table series is presented by UGA Extension and is intended for adults. Advance registration at https://forsyth.libnet.info/website/event/1735097 is required.