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This event ended April 28, 2012
Keep in mind: this activity is in San Francisco
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Kickin It With Condiments: Kraut and Kimchi
Sat, Apr 28

Whether paired with braised pork shank in the form of sauerkraut or your favorite Korean BBQ in the form of kimchi, fermented cabbage can be a magical thing. Not only is lacto-fermentation an effective way to preserve the harvest it’s also a time honored method of increasing the nutritional value of food and adding delicious digestive enzymes to your diet.

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In this class you’ll learn the secrets behind lacto-fermentation as you try your hand at making your choice of spicy kimchi or tasty sauerkraut. We’ll have all the goods on hand to creative a variety of gourmet home-crafted options to tickle your palate.

Take home your custom creation and enjoy the flavor in a few weeks. In addition to your jar of tasty goodness, you’ll also leave with some specific recipes and the knowledge and skills to apply lacto-fermenting techniques to just about any fruit or vegetable.

1798 McAllister St
San Francisco, CA 94115
(415) 874-9186
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Jamie Frater