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Kimchi and the Science of Cold Fermenting

March 13 @ 4:00 pm - 7:00 pm

Cost: $45
gloved hands with fermented kimchi

Learn to use the science of lacto-fermentation to make this classic Korean condiment. You will chop and shred the vegetables, then enjoy a kimchi cheddar melt while waiting for your cabbage to sweat. You’ll return to your vegetables to finish your kimchi, then package to age and enjoy at home.


Burlington County Agricultural Center

500 Centerton Road
Moorestown, NJ 08057


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