Kimchi Workshop

Lacto-fermented foods are rich in enzymes and probiotics. When salt is combined with vegetables like cabbage and provided an anaerobic environment, a transformation occurs and the result is more flavor and higher nutritional content. Learn how to create your own fermented condiments that can improve your gut health and strengthen your immune system.

Nourish Indiana will discuss the basics of lacto fermentation and vessel options. Participants will learn about the history of the Korean ferment (Kimchi) and how Marta Rodriguez makes her version: Kimchi Salvedoreño. Participants will make a batch together followed by a tasting from a previous batch.

Everyone will go home with a 4 oz jar of Kimchi with air lock fermentation lid. This class is open to ages 12 and up but space is limited. Please register if you plan to attend!

This workshop is offered free of charge to the community courtesy of the Community Foundation of Wabash County's Good Deeds Grant.