NC State Extension

Fermentation and Pickling

Fermentation is practiced at home for many reasons including preservation, flavor enhancement, tradition and suggested health benefits. Common fermented foods are sauerkraut, kimchi, pickles, yogurt and kombucha. Foods are preserved by adding bacteria that converts sugars into acids. The higher acidity of these foods preserves them by preventing the growth of harmful bacteria. On this page you will find resources for safely fermenting foods at home.

Infosheets

General

Yogurt

Pickles

Recipes

Training Materials

  • Coming soon

Written By

Photo of Rachel McDowell, N.C. Cooperative ExtensionRachel McDowellArea Specialized Agent, Consumer and Retail Food Safety Serves 34 CountiesBased out of Agricultural & Human Sciences(919) 515-9155 romcdowe@ncsu.eduAgricultural & Human Sciences - NC State University

Contributing Author

Photo of Candice Christian, N.C. Cooperative ExtensionCandice ChristianArea Specialized Agent, Consumer and Retail Food Safety Serves 33 CountiesBased out of Agricultural & Human Sciences(919) 515-9148 Candice_Christian@ncsu.eduAgricultural & Human Sciences - NC State University
Page Last Updated: 4 days ago
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