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Thu, March 30, 2017, 7:00 PM – 9:00 PM PDT
Learn to make your own live-cultured kimchi in this hands-on workshop with PRESERVED owner Elizabeth Vecchiarelli. We will learn about the history, nutritive value, and simple technique of lacto-fermented pickling. Each student will get recipe guides and a personal jar of kimchi to ferment at home!
"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.