Learn to make your own delicious and healthy ferments with ASU Professor and homesteader Dr. Jeremy Ferrel. Kimchi is an often spicy traditional Korean fermented side dish similar to sauerkraut. it has numerous health benefits, and is delicious! Jeremy will give participants an overview of the history of fermentation and the chemistry and health science behind it.
For this class, please bring a cutting board, knife, and a local veggie (recommended vegetables include: napa cabbage, carrots, onion, ginger, garlic, raddish, & bok choi.) Together, the class will make a large batch of Kimchi so that everyone can take 2 pint jars home. The goal of this workshop is to empower participants to make their own live foods. Save money and improve your health!
About the Instructor
Dr. Jeremy Ferrel is the Sustainable Technology Program Director and an Assistant Professor in the Department of Sustainable Technology and the Built Environment at Appalachian State University.
“I have been making kimchi from garden veggies since 2005 and brewing kombucha just as long. I have taken workshops with Sandor Katz and studied the biochemical process of fermentation. I am a true believer in the value of healthy gut bacteria. We eat kimchi daily at our house (with essentially every savory meal) and make roughly 1 gallon every month.”