When: Mon., July 11, 7-8:30 p.m. 2016
Learn to make traditional Korean style fermented kimchi at home! Through step-by-step demonstration, this class will introduce students to the fundamentals of the lacto-fermentation techniques used in making kimchi, sauerkraut, and other naturally pickled vegetables. Class participants will be provided with recipe cards and fermentation-based snacks to sample. Please note: Students with food allergies, please contact the instructor with specific questions prior to class to see if you can be accommodated.