Kimchi Making Workshop

Rooted in Korean tradition and echoed across many cultures, kimchi teaches us the beauty of fermentation and its probiotic, gut-supportive benefits.

You’ll learn the basics of salting, seasoning, and leave with your own homemade jars. You’ll make a traditional kimchi with napa cabbage and carrots, as well as a water kimchi of daikon, carrots, garlic, ginger, and chili peppers (serrano/jalapeno/fresno).

You’ll need to bring 2 – 12 oz canning jars (or glass jars with a sealed top). If you do not have 12 oz jars, they will be available for purchase for $3 each.

Cost: $40 if attending In Person, $35 if attending Virtually. (Please note that virtual participants will not receive food to prepare.) All participants will receive the recording afterward.