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.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

May 20, 2020