Lacto Fermenting Workshop - Sauerkraut and Kimchi!
Once you start making these foods life won't be the same. These preparations tend to be the gateway for fermenting fanatics. There's really no going wrong with these simple preparations that add tons of flavor and complexity to everyday meals. People who say, “I hate sauerkraut/kimchi.” tend to have a flavor revelation when they try this fresh sauerkraut and kimchi. It gets the thumbs up from native eaters too!
Participants will make traditional sauerkraut made with: cabbage, caraway, beets, and salt, traditional kimchi - a popular spicy Korean form of sauerkraut made with: bok choy, Napa cabbage, chili pepper, garlic, ginger, onions, apple, and pear, and delicious fruit kimchi made with seasonal fruit.
Everyone participating in this workshop will take home about a pint of each to ferment at home.
Samples of traditional sauerkraut, kimchi, and a seasonal fruit kimchi will be provided.
All recipes are dairy and gluten free.
Because of the workshop materials the workshop fee is not refundable, but it is transferrable.
When: Wednesday August 22nd, 2012 - 7 - 9 pm
Where: Dallas Farmer's Market 1010 S. Pearl Expressway, Dallas, TX 75201 at the corner of Pearl Expwy and Farmers in the Multi Purpose Room on the second level.
Free parking with security. To park drive under the outdoor bridge between the two buildings and park in the rear. Enter the building on the right (where the Pegasus statue is) and take the elevator to the second level. Cross the outdoor bridge to enter the Multi Purpose Room.