Date: November 13, 2021
1 pm – 4 pm Central Time
Skill Level: All
Class Registration Fee: Early Bird – by October 22, 2021: $40.00
After October 22, 2021: $45.00
Two widely diverse cultures, Korea and central Europe, both developed and adopted fermented cabbage as a core dish of their identities. In this class, students will learn to make their own kimchi and sauerkraut, while also learning about the origins of these foods, and the many health benefits of fermented foods generally. Students may bring and use cabbages from their own gardens, but not necessary – cabbage will also be available.
Students need to bring the following supplies: A cook’s apron, and up to two heads of cabbage if you have them.
Materials fee: (To be collected directly from students by instructor in class): $10.00 to cover cost of cabbages, ginger, peppers, apples, carrots, some other root vegetables, salt (not much), chili powder, caraway seed, juniper berries, and two one–quart mason jars and spring lids per student.
Bill Robichaud lives on a farm near Barneveld, Wisconsin, and produces most of his own food. Part of his annual cycle, each autumn, is making enough kimchi and sauerkraut to last through the winter. These Korean and Germanic specialties are a perfect fit for this Wisconsin native of Irish and Acadian descent-!
Bill will also be co-teaching a class on Swiss Capuns in August: More info HERE
To learn more about Bill’s adventures in staying away from the grocery store, tune into his blog: https://www.birdinthebush.net/