About

Brooklyn Jennings and Chad Nichols will show us how to make a modern, vegetarian, version of the traditional process of raw fermented kimchi. We will be using local, in-season vegetables and dried local peppers. We are excited about promoting the value of fermenting as a way of preserving the seasons natural bounty and flavor!

You will make Kimchi and bring home a jar.

Here's the shopping list of materials to bring:

- 1/2 gallon glass jar.

- 2 heads Napa and/or Savoy cabbage (not green cabbage)

- 2 #'s carrots

- 3-5 inches fresh ginger root

- 2-3 heads garlic

- 1 Daikon radish (medium sized) or 2 bunches of red radishes

- 1 bunch green onions/scallions

- 2 fresh spicy peppers, habaneros or Thai hot peppers are wonderful

- 1/4 c (or more) red pepper flakes

- Optional: fresh turmeric root, Japanese sweet turnips, red onion, baby bok choi, horseradish root.

- We'll bring the salt!

- Have fun shopping!

please bring check or cash of $5.00 for materials fee