The Art and Science of Tangy Kimchi

How does the humble cabbage transform into a tangy, vibrant kraut or slaw? Let’s dive into the world of lacto-fermentation, the art of coaxing flavor from vegetables with nothing but salt and time. We’ll demystify the ancient preservation technique, covering ingredient selection, proper prep and ratios for a precise dry salt mix. You’ll leave this class with recipes, your own fermenting cabbage creation and a hot pepper condiment, ready to bubble and transform in your kitchen.

Join us in the Farmhouse Kitchen with Chef Tamara to unlock the secrets of fermentation to tantalize your taste buds and impress your friends. Prepare to be amazed by the power of cabbage alchemy!

Allergens? allium, nightshades, soy, fish (opt.)