Rooted in Korean tradition and echoed across many cultures, kimchi teaches us the beauty of fermentation and its probiotic, gut-supportive benefits. In class, you'll make a traditional kimchi with napa cabbage and carrots and then a water kimchi of daikon, carrots, garlic, ginger, and chili peppers (serrano/jalapeno/fresno).
You’ll learn the basics of salting, seasoning, and leave with 2 of your own homemade jars.
(Please bring your own 16 oz jars. Otherwise, there will be jars available for purchase.)
01/23/2026
Minimum: 7
Maximum: 27
Registration starts on 11/22/2025 and ends on 01/23/2026.
Please contact Traditions School of Herbal Studies if you have any questions.