Learn to make amazing KIMCHI - the oldest food processing methods still used today.
 
In this brilliant hands on workshop, we'll cover the basic science behind making kimchi, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in traditional food preservation, gut health, or fermentation in general, this is the class for you!
 
Each participant will take home their own jar of kimchi so bring a jar with a screw-on lid, a chopping board and a knife
 
Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional Chinese cabbage (Wong Bok) to cauliflower to cucumbers.
This ancient fermentation process (Zymology, also known as zymurgy) is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, winemaking, fermenting milk, and the making of other fermented foods like sauerkraut and kimchi.