Making Sauerkraut and Kimchi

Lacto-fermentation, or lactic acid fermentation, is a metabolic process in which glucose and other sugars are converted into living cellular energy. It is an anaerobic fermentation that has been employed for thousands of years around the world. Fermented foods are an excellent source of vitamins and may promote a healthy gut biome. We can use the same basic principles to ferment many different foods to create a variety of products.

Learn how to make sauerkraut and kimchi! We'll use knives and other kitchen tools to cut up the vegetables, and follow a few time-tested and honed recipes to craft these delicious and healthy fermented foods. Everyone gets one pint of sauerkraut and one pint of kimchi to take home. $40 includes all required tools, materials, tuition, a flight of kombucha from Root Wild, and a tip for the bartender.

Space in this class is limited. Preregistration, along with a paid…