Learn the ancient skill of fermenting your own traditional and vegan kimchi. Fermentation is one of the oldest food processing methods still used today. This ancient fermentation process (Zymology) is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. 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! 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.