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. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this online course we will cover the basic science behind making ferments, focusing on that wonderful, spicy fermented cabbage: kimchi. We will talk about why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

If you'd like to make along with the virtual class, you'll need these materials:

• Napa cabbage (1) or Bok Choy (big or small) also works!

• chili flakes, garlic, ginger root

• Optional: carrots, daikon, radishes, green onion, onions, seaweed, fish sauce, other root veggies

• Salt (non-iodized)

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About this Event

In this course we will cover the basic science behind making kimchi, why it is good for you and how to make it yourself.

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, beer, miso, sourdough, kefir and many other delicious foods we love are the product of fermentation.

***facility access + gear included with class participation***

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