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Taking a New Look at Fermented Foods, Leader's Guide

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MF3492 Taking a New Look at Fermented Foods, Leader's Guide

by Donna Krug

  • Published Date: Apr 2020
Today, there is a renewed interest in preparing fermented foods at home for several reasons. This leader's guide includes tips for presenting the lesson and an evaluation. FCE choice. 4 pages, b/w.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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