For this session, we will be making a traditional kimchi with napa cabbage and carrots, as well as a water kimchi featuring daikon, carrots, garlic, ginger, asian pear and chili peppers (serrano, jalapeno, or fresno).
Please bring 2 12-oz canning jars, all other supplies included.
Please note: There will be no virtual option for this class.
11/19/2026
Minimum: 7
Maximum: 25
Registration starts on 05/07/2026 and ends on 11/19/2026.
Please contact Traditions School of Herbal Studies if you have any questions.