Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings, traditionally 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 napa cabbage to cauliflower to cucumber. In this course we will cover the basic science behind making kimchi, discuss why it’s good for you, and teach you how to make it yourself.

We will make white kimchi, as well as kimchi with gochujang (chili paste). Grab these ingredients to follow along: 1 medium Napa cabbage, non-iodized salt, 2-3 inches ginger root, 1 head of garlic, gochujang paste, a vessel to ferment in (quart-sized glass jar, ceramic fermentation crock, or food-grade plastic bucket). Feel free to bring other add-in ingredients, such as radishes, daikon, carrots, seaweed, or onions. Or just watch and learn, and walk away with the recipes and know-how to make kimchi on your own.

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