Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits0.5PrerequisiteCourse Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50. Transfers ToNot transferableDescriptionVegetable fermentation is an age-old practice in food preservation, making foods safe to eat in the absence of refrigeration. The added benefits include healthy probiotics and incredible flavor. In this course, students will explore cultural foods historical food trends, and customs as related to gourmet, regional, national, and global plant-based fermented dishes. Students will prepare a variety of vegetarian fermented foods. 