Fermentology Mini-Seminars: Vegetable Fermentation

Thursday, July 30, 2020
4:00pm to 4:30pm

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Thursday, July 30, 2020
4:00pm to 4:30pm



About This Event

In many parts of the world, especially in regions with limited growing seasons and long winters, people preserve vegetables through fermentation. Learn about the illustrious history of fermented vegetables, the science behind it, and how simple it is to ferment vegetables yourself at home.  This talk is hosted by Sandor Ellix Katz, a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors.

Please register to attend the virtual talks by filling in this form and you will be emailed a link to the talk the day before.

This collaborative project is sponsored by NC State Extension Family and Consumer Sciences Program, NC State’s Departments of Applied Ecology and Agricultural and Human Sciences, NC State University Libraries, the Center for Evolutionary Hologenomics at the University of Copenhagen, and the Natural History Museum of Denmark.

Contact Information

Marian Fragola


Free and open to the public.