Sat 27 Nov 15.00 - Sun 28 Nov 18.00
Join us for a fun afternoon learning traditional Korean fermentation methods involving napa cabbage kimchi. You can learn techniques to help preserve Autumn's bountiful offerings and create probiotic rich foods that'll keep your immune system strong throughout the cold season. In true kim jang day (kimchi fermenting day) fashion, we'll end the workshop with a cozy snack involving the spicy ferments.
We'll be keeping the workshop group small and follow 2G+ regulations. Please bring the following to the workshop:
-An apron if possible
-Wide mouthed jar or tupperware
-Proof of Co-vid recovery/vaccination
-Negative Co-vid test
Co-vid positive cases (with test result proof) - full refund
Cancellation 72 hours in advance - full refund
Cancellation 48 hours in advance - 50% refund
Please message us if you have any dietary restrictions or special needs.