Fermentation is one of the oldest food processing methods still used today. In this course, we will cover the basic science behind making kimchi, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in traditional food preservation, gut health, or fermentation in general, this is the class for you! Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything from the traditional Chinese cabbage (Wong Bok) to cauliflower to cucumbers. Each participant will take home their own jar of kimchi so bring a jar with a screw-on lid, a chopping board and a knife Registrations close on 24 July.