AUTUMN HARVEST: KRAUT & KIMCHI MAKING

In this online workshop we’ll be demonstrating how to make your own probiotic, nutrient-dense sauerkraut and kimchi at home! This class is will build your confidence in shredded ferments and inspire fun flavor combinations!

What you’ll learn:

• How to ferment vegetables successfully
• Which tools you need for success
• What ingredients work best

What produce you’ll need to make your own Sauerkraut:

• 1 large head of green or red cabbage, ideally organic
• Optional shredded vegetable additions like: fennel, apple, carrot, jalapeno, seaweed 

What produce and ingredients you’ll need to make your own Kimchi:

• 1 large head of Napa cabbage, ideally organic
• 1 daikon radish or two watermelon radishes
• 2 carrots (optional)
• 1-inch piece of fresh ginger
• 3-4 spring onions
• 2 garlic cloves
• 2 tablespoons (or more) of dried kimchi chile, gochujang, or red pepper flakes
• Additive-free fish sauce or soy sauce (optional)

Other ingredients and equipment you'll need. 

• Pickle Weight & Airlock Lid; or our Small Fermenting Veggie Kit (or we will discuss other options in class)
• Sea salt
• 1-2 quart jars or larger vessels
• Knife, cutting board and large bowl
• Access to an internet ready computer or tablet

How the online workshop works

• We’ll email you a registration confirmation which includes the Zoom link and password. After the workshop, you’ll receive a pdf copy of the recipes and processes covered in the workshop
• Step-by-step demonstrations
• Q&A

All workshop sales are final. We do not allow recordings.