This product is free for FCP members.
This webinar was presented live on May 27, 2020.
Discover the many health benefits of fermented vegetables that go beyond probiotics. Learn the science behind making fermented vegetables and the right conditions to make a consistent, healthy and safe sauerkraut.
CPE Level: 2
Learning Need Codes: 8060, 8100, 2030, 8040
Performance Indicators: 13.2.3, 7.2.1, 8.1.2
- Define fermented food and the bacteria that are involved in the fermentation process
- List the health benefits of fermented vegetables
- Recognize the importance of creating an anaerobic environment
- Describe the conditions necessary to achieve fermentation (time, temperature, salt concentration)
Darla O’Dwyer, PhD, RDN, LD
Darla O'Dwyer is a registered dietitian and holds a PhD in Food and Nutrition. She is the director of the combined dietetic internship/MS program and coordinator of the food, nutrition and dietetics program at Stephen F. Austin State University in Nacogdoches, Texas. She has a personal interest in fermented foods due to years of struggling with digestive issues. She trained in functional medicine from the Kalish Institute to learn a more holistic approach to healing herself. She also helps others with digestive disorders through her online practice, gutprofessor.com. She regularly gives fermentation workshops to teach people how to successfully ferment sauerkraut. She includes a wide variety of fermented foods in her and her family’s diet daily. Darla lives with her husband in Nacogdoches and is a mother to two wonderful sons.