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This hands-on workshop will explore some of the more than 160 traditional kimchi recipes plus contemporary riffs. Selecting and preparing produce and ingredients, brining, seasoning, fermenting and storing.
Participants will leave with a jar of kimchi to ferment at home.
We will have a selection of books and tools covered in the class available for purchase.
The workshop will take place on July 23rd, 1-4PM in Cannon Hall, adjacent to Short Mountain Cultures. Light refreshments will be served including a sample flight of several kimchis, flatbread, and other fermented foods.
Limited to 20 participants