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

• Home Fermentation Summary
• Pickling and Fermenting
• Fermentation Troubleshooting Quick Guide
• Vegetable Fermentation Safety Tips

Yogurt

• Yogurt Made Simple (Washington State Extension)
• Troubleshooting Yogurt Fermentation

Pickles

• Troubleshooting Fermented Pickles
• Fermented Dill Pickles (National Center for Home Food Preservation)

Recipes

• Sauerkraut (National Center for Home Food Preservation)
• Fermented Dill Pickles (National Center for Home Food Preservation)
• Kimchi (Colorado Farm to Table Food Safety)
• Kombucha (Colorado Farm to Table Food Safety)
• Yogurt Made Simple (Washington State Extension)

Training Materials

• Coming soon