Savoie speaks to BDN about safely fermenting food at home
Kathleen Savoie, extension educator with University of Maine Cooperative Extension, shared tips with the Bangor Daily News about how to safely ferment food at home. “With any home preservation there is always a concern around workspace cleanliness. There [are] just less safety steps or controls in place at home than there are at a production facility,” Savoie said. “People need to understand what is going on with fermentations and that salt, moisture, oxygen levels and temperature are all a part of the equations that needs to be followed closely to make sure in the end you have a safe product.”