Fermentation 101

Fermentation is one of the oldest food processing methods still used today, and a staple in our fall harvest season for the winter ahead. Kimchi is a traditional fermented dish made of vegetables and variety of seasonings, a staple in Korean cuisine.  

We will cover the basics of preparing kimchi and other vegetable ferments, why they’re good for your health, and how to make it yourself using a variety of different vegetables. We will share our favorite recipes and encourage you to experiment to create your own. Participants will take home an understanding of different types of controlled ferments and a jar of vegetables that will age  into a delicious kimchi.

Water, salt, time, produce from the farm and millions of volunteer lactobacilli will come together to transform into something delicious and good for you!