This webinar was recorded live on Wednesday, May 6. Approx. 1 h 31 m.
You can take nearly any vegetables that you have on hand right now and preserve them for maximum flavor and nutrition, whether you grew your own or got them from a local farmer. Learn to use one of the safest, easiest, most flavorful, and healthiest techniques known to preserve while keeping all of the nutrients alive (as well as increasing their benefit). Sound too good to be true? Kirsten Shockey discusses the health advantages of eating fermented foods and demystifies the process by demonstrating both ancient and ultramodern techniques of preservation (which work for small and large quantities). This webinar explores the possibilities for using vegetables that you already have, from A(sparagus) to Z(ucchini). Shockey answers questions that were asked during this live event.
(Note: The video quality is not perfect because it was a live streaming event.)