Project Background

Fermented foods are increasingly popular to make and include in healthy diets.  We are working to develop science-based guidance on fermented fruits and vegetables. Our reach includes individuals, groups, and businesses whose goals are to consistently make the best tasting, safe, and most nutritious fermented foods imaginable. 

Project Overview

EATLAC: Community science and fermentation of fruits and vegetables at home (Wannes Van Beeck, Lei Wei, Thais Ramos, Heesun Kim, Zoe Mitchel, Erin DiCaprio, Maria L. Marco; UC Davis Food Sci & Tech; November 2021) (PDF 1.1 MB)

Funding

Funding for this project is provided by the California Department of Food and Agriculture (CDFA).