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Kimchi: When Fermentation Gets Spicy

Chile Pepper Sambal











Kimchi, the national food of Korea, is packed with nutritious probiotics and super fun to make. In this class we will discuss the basics of lacto-fermentation, why we do it, and how it works. Get hands on and learn how to make your own kimchi to ferment at home.

Dates:July 14, 2013 Check for other dates
Meets:Su from 2:00 PM to 5:00 PM
Instructor:Michaela Hayes
Member Fee:$ 48.00
Nonmember Fee:$ 53.00

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

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