Dead Plant Society: Preserving the Harvest – Kimchi & Sauerkraut

In this class, bacteria, yeast and microbes are GOLD! In fact, they are what makes these classic condiments taste delicious and help nourish our bellies. In this workshop, we’ll learn the craft of fermentation as we slice, grate and smoosh our way to tasty kimchi and sauerkraut using farm fresh vegetables. Each participant will go home with their own jars of spicy kimchi and classic sauerkraut. One lucky Dead Plant Society attendee will take home one of our favorite books “The Art of Fermentation” to get started on your bubbly journey at home.