Learn to make Kimchi, Sauerkraut and more!

In this class, we'll make Kimchi, Sauerkraut and a basic brine. With a basic brine, you can ferment almost any vegetable, including those parts of veggies you might ordinarily throw out, like the ends of asparagus or the tough parts of a cabbage. If you chose to, bring a small head of organic green cabbage, a few tablespoons of a fine grind celtic salt, and a 16 oz fido jar. Also have a sharp knife, a large bowl and a cutting board. Optional additional ingredients: apple, carrot, caraway seed, jalapeno, lime, etc. This is a fun class, and be prepared to taste!