In this hands-on workshop, we will complete step one of preparing a quart of kimchi using the brining method.  Different from making sauerkraut, this is a two-step process, and step two will need to be completed at the participant’s home after the brining vegetables sit overnight.

Sunday, August 4, 9-11AM

Cost: $55

Supplies Included:

• Use of The Kitchen commissary space 

• Organic veggies (cabbage, carrots, onions, chilis, ginger, garlic)

• Celtic Grey Sea Salt 

• Home fermentation supplies 

Materials To Bring:

• Large mixing bowl (big enough to fit 2 pounds of cabbage/veggies)

• Chef knife (for cutting vegetables)

• One pint mason jar with lid

• Small cutting board, if you have one

• Measuring cup

• Plate (to submerge cabbage)