Instructor: Trevor Ring | Community Cultures
Thurs., May 25 | 6 - 8 p.m.
$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Enter the world of microbes in this introductory class! You will learn about the nutritional, cultural, historical and flavorful components of fermenting vegetables safely in your home. This is a great class to help you understand the significance of fermentation and how to troubleshoot the simple process of making sauerkraut and kimchi. We will appreciate the traditions of Korea, such as the gathering of people to make large batches of kimchi (gimjang). Walk away with new knowledge, a broader understanding of fermentation, and a jar of each to enjoy at home!