Lacto-Fermented Sauerkraut and Kimchi

Lactic acid fermentation is a metabolic process in which glucose and other sugars are converted into living cellular energy. It is an anaerobic fermentation that has been empl
oyed for thousands of years around the world. Fermented foods are an excellent source of vitamins and may promote a healthy gut biome.

Learn how to make sauerkraut and kimchi! We'll use knives and other kitchen tools to cut up the vegetables, and follow a few time-tested and honed recipes to craft some delicious and healthy food.​ Every student will make one pint of sauerkraut, and one pint of kimchi.