
AUTUMN HARVEST: KRAUT & KIMCHI MAKING
The month of October brings Chuseok in Korea and Octoberfest in Germany, which means it's time to ferment some cabbage and celebrate Autumn Harvests!


Time & Location
Oct 28, 2020, 5:00 PM – 6:30 PM PDT
Live Online Event hosted on Zoom
About the Event
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 , , or red pepper flakesdried kimchi chilegochujang
Additive-free fish sauce or soy sauce (optional)
Other ingredients and equipment you'll need.
&; or our (or we will discuss other options in class)Pickle Weight Airlock Lid Small Fermenting Veggie Kit
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.
Tickets
Sliding Scale I
$25.00
Sale endedSliding Scale II
$32.50
Sale endedSliding Scale III
$40.00
Sale ended