During the course:
-The workshop will begin on a discussion of fermentation. We will focus on discussing the bacterial world around us and the bacterial world inside of ourselves. There will be a focus on both Sauerkraut traditions and Korean traditions (of Kimchi) along with historical discussion of those ferments.
-During the discussion, there will be various Kimchi’s and Sauerkrauts for tasting
-After discussions we will move into making Kimchi and Sauerkraut! All vegetables, condiments, kitchen supplies, and aprons will be supplied for making.
Please come with an open mind and a curious gut.
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