In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating and LESS food wasting!
Our focus tonight is KIMCHI - using the traditional Korean recipes AND new fusion ideas.
Be ready - will we TALKING, EATING, DRINKING, and MAKING delicious probiotic foods.
Everyone should come with a curious appetite and open mind and leave with a jar of delicious, custom made kimchi that one can observe and enjoy during the weeks ahead. (bring a jar if you have one).
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