How to reduce waste with fermented vegetables
Friday, 15 December 2017
Can you reduce food waste by fermenting? At Ripley Farm in Maine, the Ripley family uses seasonal vegetables from the farm’s organic CSA crop and turns them into kimchi, kombucha, relish, pickles and sauerkraut. The farmers teach fermenting classes, too.
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Made in Jax: Olive My Pickle
Monday, 27 November 2017
Olive My Pickle started in 2010 in Florida, using fermentation techniques the owner’s grandparents mastered in Israel. Today the small company’s pickles are on store shelves like Whole Foods. Check out their feature on ABC.
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