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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