Kimchi Workshop with Jono Tosch

Kimchi Workshop 
Saturday, July 14th
2-4 PM

For every cell in our body, ten single-celled organisms, bacterium, live peacefully among them.  In this workshop we’ll take a look at the big picture of fermentation and live foods.  We’ll talk about traditional food preservation techniques and their contemporary relevance.  Students will learn about the science of fermentation and about the bacteria that work to preserve the food.  You will learn how fermentation works and why it is safe.  There will also be culinary and practical parts of the workshop.  We’ll talk about the tools and techniques that are used to make kimchi while preparing a batch of kimchi in the workshop.  Mature kimchi will be available for sampling at the end of the workshop.  No experience is required, and students do not need to bring any special equipment.

You can enroll in the workshop now or simply show up on the 14th.
Price: $20