Description
Date: Saturday, August 10, 2024
1 pm – 4 pm Central Time
Skill Level: All
Class Registration Fee: Early Bird – by July 22, 2024: $45.00
After July 22, 2024: $50.00
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. Everyone will get a sample of the end product to take home.
Students need to bring the following supplies: A head of cabbage if they have it, and if they like, their favorite kitchen knife.
Materials fee: (To be collected directly from students by instructor in class): $12.00 to cover cost of cabbages, ginger, peppers, apples, carrots, some other root vegetables, salt (not much), chili powder, caraway seed, juniper berries, and one one-quart mason jar and spring lid 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 next growing season. To learn more about Bill’s adventures in staying away from the grocery store, tune into his blog: https://www.birdinthebush.net/
