ID

FST-328P

Authors as Published

Joell A. Eifert, Director, Food Innovations Program, Food Science and Technology, Virginia Tech; Renee R. Boyer, Professor, Food Science and Technology, Virginia Tech; and Robert C. Williams, Professor, Food Science and Technology, Virginia Tech

This publication is available in a PDF file format only.

This publication introduces the reader to vegetable fermentation and describes the steps on how to ferment vegetables safely at home.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

May 20, 2020