Fermentation Workshop: Making Kimchi
Learn how to make your own delicious Kimchi at a hands-on workshop with Wakan Burrows. It is an easy, fun, connective process of collaborating with naturally occurring microscopic bacteria, cabbage, radish, carrot, peppers, ginger, onion, and garlic; preserving the food and leaving it more nutritious and more supportive of digestive health, immune function, and overall well being of body and mind. This is NOT the traditional Korean-style kimchi that uses fish sauce and lots of red pepper powder. However, it is 100% vegetarian and really, really tasty.
Wakan Burrowsstarted fermenting during August of 2010 in preparation for one of Earth's greatest art festivals, Burning Man, in the harsh Black Rock Desert of Nevada.With the books Wild Fermentation and The Art Of Fermentation, by Sandor Elix Katz, he has discovered the health benefits of preserving food through fermentation, the joy of putting it all together, as well as the wonderful flavors. He hasn't stopped fermenting since then, with over 50 batches of fermented vegetables, 40 batches of Kombucha, 20 batches of home-brew, sourdough bread, and more.
Sun People Workshop Room (View)
32 West 2nd Avenue, Suite 200
Spokane, WA 99201
|Minimum Age: 15|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|