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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!

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AUTUMN HARVEST: KRAUT & KIMCHI MAKING
AUTUMN HARVEST: KRAUT & KIMCHI MAKING

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 dried kimchi chile, gochujang, or red pepper flakes
  • Additive-free fish sauce or soy sauce (optional)

Other ingredients and equipment you'll need. 

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
  • Sliding Scale II

    $32.50
  • Sliding Scale III

    $40.00

Total

$0.00

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