Lactobacillus-fermentation programs were requested and taught not only to Washington County residents, but surrounding county participants and the Horticulture Agent even traveled (at the request of a Family and Consumer Sciences Agent) for over an hour to teach the art of lactobacillus-fermentation. Eager participants attended with curiosity and a desire to learn the age-old tradition of lactobacillus-fermentation. Participants learned the history, needs, and science behind lactobacillus-fermentation, and the health benefits of lactobacillus-fermented foods. Participants taste-tested several prepared lactobacillus-fermented foods produced by the horticulture agent. They also departed with tried-and-true recipes. There were fifty-two total participants in these programs.

Evaluation results were as follows:

Ninety-two percent will make lactobacillus-fermented foods in the future.

One hundred percent liked the tang and flavor of the fermented foods tasted at the program.

Ninety-two percent said they felt extremely comfortable producing their fermented foods.

Ninety-two percent stated they would share the information learned with others.