Kimchi Workshop (Virtual)

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 note that the virtual option does not include the take home of two jars from class.)