Making tasty kimchi at home is healthy, simple, and rewarding, yet requires a bit of know-how to experience consistent success. We’ll start with the science behind vegetable fermentation, then lead you start-to-finish through the process for making kimchi and kraut. You’ll work in pairs to chop, mix, and pack your very own jar of kimchi to take home and ferment.
Leave empowered to create delicious probiotic vegetable ferments on your own, along with a handout complete with a recipe and review of the material covered, and your ready-to-ferment jar of kimchi.
Class Instructor: Iman Mefleh, the co-owner and "Master Fermenter" of You Betcha Kimchi, a farm-to-jar kimchi company she and her partner Joe started in 2013 (www.youbetchakimchi.com). While they started the business in their tiny apartment, they’ve grown to work out of commercial kitchens and are widely distributed in co-ops around the midwest. Iman holds a Masters of Education from the University of Minnesota, and has been an educator in many settings- from Minneapolis Public Schools to rural Bhutan to commercial kitchens and farms- for over a decade. She is passionate about connecting people to their food and its sources, as well as empowering them through teaching skills that deepen those connections. She is an avid student of language (French, Arabic, Swahili, Spanish, Finnish, and Swedish), Yoga, and the land. In the summer, you'll find her in a lake with son Loren, and the winter, on cross country skis!