Perserving Vegetables by Fermenting Them

Ruth Cohen has been teaching fermented foods workshops since 2007 (back then it was strange and stinky), but these days fermented foods are recognized as an important part of a healthy diet. Fermenting food is the process of using micro organisms to preserve, enhance flavour and nutritional value of a food. Fermented foods are not new, humans have been fermenting their food to make it more digestible for a long time, and it is universal.