Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it’s the conversion of carbohydrates into alcohols, carbon dioxide, yeast or bacteria. In this class we will cover the basic science behind making ferments, focusing on that wonderful, spicy fermented cabbage: kimchi. We’ll talk why it’s good for you, and teach you how to make it yourself.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.