Thurs, May 4, 2017 from 6:30-8:00pm
Join fermentation enthusiast Andrea Potter of Rooted Nutrition for this experiential cooking class. Learn how to make probiotic-rich kimchi (fermented vegetables, Korean style), and variations of kimchi. Made the oldest-fashioned way; without any heat, sugar, vinegar or canning! The recipes in this class will be all veggie-friendly (no fish sauce).
This class includes:
- Hands on making your own kimchi to take home and start fermenting right away!
- Nutrition information about the benefits of fermented foods
- Tasting a variety of fermented pickles.
*Please bring a knife and a wide-mouthed 500ml mason jar with lid.