Join our Fermentation Lab Coordinator, Chef Irving Zarate, in an exploration of kimchi!

Kimchi is a traditional Korean side dish full of probiotics and salty, fermented vegetables. At The Ecology Center, we make unique kimchis every month that highlight the seasonal crops coming out of our fields.

Together we will make both an instant marinated kimchi and a lacto-fermented version. While kimchi is traditionally made with cabbage and spicy chilis, we will share a recipe that can be used with different vegetables throughout the year and varied spice levels based on your preference.

Everyone will go home with a jar of their own vegan kimchi and more skills for their pantry. Soon, your shelves will be full with all of your experimentations and your own unique batches!

15+, adults
Farm-to-Table: Intro to Fermentation + Kimchi
 The Ecology Center
32701 Alipaz St.
San Juan Capistrano, CA 92675 
Saturday, March 4th at 10am-12pm

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