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Fermentation Workshop: Kimchi
February 20 @ 7:00 pm - 8:30 pm
In this course we will cover the basic science behind making kimchi, why it is good for you and how to make it yourself.
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast or bacteria. Kimchi, beer, miso, sourdough, kefir and many other delicious foods we love are the product of fermentation.
***facility access + gear included with class participation***