Ferment This! Kimchi

Kimchi can be a relatively calm sauerkraut-like ferment of cruciferous (and other) vegetables, or it can be as wild gingery-garlicky-spicy as you wish! We'll build on this Korean-style ferment to create your own signature kimchi variation. We’ll also chat about the microbiology of fermentation and what's happening in our microbiomes.
Instructor Emma Holder (Masters in Micro/Immuno, McGill 1993 http://emmaholder.com)
Zoom link, Info and materials sheet provided upon registration.