Showing 1-1 of 1 results
Value Added Vegetables
Fermentation is an ancient method of preserving fresh vegetables and other foods for later use. It is accomplished due to lactic acid-producing bacteria, which lower the pH of these foods. Chris Chmiel, co-owner of Integration Acres Ltd., applied for an NCR-SARE Farmer Rancher grant and learned that fermentation could be profitable and add value to […]