DIY Kimchi class

Ready to get your digestive and immune system primed? Fermentation is the original method for processing food, in which carbohydrates transform into alcohol, carbon dioxide, yeast, or bacteria and BOOM! We get beer, miso, sourdough, kefir, kimchi and many other delicious and gut healthy foods (aka, probiotic to the max).

In this online course we'll cover the basic science behind fermenting food, but focus on that magic, Korean spicy fermented cabbage: kimchi. You'll discover the secret to why it’s so good for you, and learn how to make it yourself.

If you'd like to craft your own kimchi along with the virtual class, you'll need these materials:

• Napa cabbage (1) or Bok Choy (big or small) also works!

• chili flakes, garlic, ginger root

• Optional: carrots, daikon, radishes, green onion, onions, seaweed, fish sauce, other root veggies Salt (non-iodized)