Fermentation Workshop: Kimchi and Kombucha

About this class

Preserved's fermentation workshop covers the lacto-fermentation process behind kimchi and the symbiotic culture of bacteria and yeast (SCOBY) method behind kombucha, giving participants hands-on experience with both techniques and a clear understanding of what is happening at a microbial level so the process can be successfully replicated at home. Everyone leaves with a jar of finished kimchi and a bottled kombucha they made during the session plus the starter culture to continue. All ingredients and jars are provided.