Julie O’Brien, a former Juneauite, UAS alumna and owner of Firefly Kitchens, prepares ingredients ahead of Fermentation 101 Friday, Nov. 9, at Chez Alaska Cooking School. The workshop detailed the purported health benefits of fermented foods and taught attendees how to make their own at home. (Ben Hohenstatt | Capital City Weekly)

Julie O’Brien, a former Juneauite, UAS alumna and owner of Firefly Kitchens, prepares ingredients ahead of Fermentation 101 Friday, Nov. 9, at Chez Alaska Cooking School. The workshop detailed the purported health benefits of fermented foods and taught attendees how to make their own at home. (Ben Hohenstatt | Capital City Weekly)

The life of brine: Fermentation 101 spreads passion for fermented foods

Attendees get a dose of kraut know-how

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