Fermentation has become what USDA microbiologist Fred Breidt, Jr., describes as a “movement that’s picking up speed.” And for good reason, said Breidt, who specializes in the safety of fermented and acidic foods. Referring to home preparers, small producers and restaurant owners, he said that “they like being able to
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Woman’s Homemade Sauerkraut Highlights Cottage Food Fight in AZ
Sandy Boyce and her husband have been making homemade sauerkraut for years by fermenting cabbage purchased from local farmers near their home in Sedona, Arizona. Having long received praise from family and friends for her recipe, Boyce, the director of the nonprofit Verde Valley Community Supported Agriculture, finally decided in
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