Autumn Kimchi & Kraut (South)

A three-hour hands-on workshop learning to make kimchi and a festive red sauerkraut, taking home two jars of lacto-fermented vegetables.

A three-hour hands-on fermentation workshop inspired by the Korean gimjang tradition of making kimchi together for winter. Participants taste ferments, learn the basic science and history of lacto-fermentation, then chop and prepare their own kimchi and sauerkraut, taking home two jars to ferment. No prior fermenting experience is needed.