The technique of natural fermentation not only preserves, but also imparts great health and flavor qualities to food. Learn more about the role ancient fermentation methods play in crafting and enhancing some of your favorite foods, and how to make quick vegetable pickles at home. Guests include Nancy Bentley, author of "Truly Cultured," Steve Simpson, Executive Chef of the Art Institute of Michigan Culinary arts Program, Mary Vanderweile of the Better Health Store, and Wendy Esko of Eden Foods.
