The Earthy Virtues of Fermentation

in Food & Wine, MET News
August 31st, 2016

The Earthy Virtues of Fermentation
Home fermentation is having a moment, according to the Boston Globe, which reports that the practice of preparing your own uniquely nutritious food is rising in popularity.

Jeremy Ogusky, quoted in the Globe item, will be teaching people to make probiotic foods like kimchi and sauerkraut—which he calls fermentation’s “gateway drug”—as part of the BU Programs in Food & Wine’s Hands-On Cooking Classes seminar series on Tuesday, October 27, 6–8:30 p.m.

Register for Ogusky’s Fermentation seminar, and learn to make “living” foods.