Skip to main content

Live Culture Fermentation - Sauerkraut and Kimchi

ID : 8362   
« back to classes page

Fermenting is one of our favorite things to do at Happy Girl Kitchen! This workshop will begin with an introductory sermon on live culture fermenting, the history and benefits, and will include a tasting of various vegetable ferments. Then we’ll get hands on in the kitchen to make a huge bowl of cabbage kraut, then spicy kimchi. We will divulge all of our secrets on how to get the right texture and flavor for sour vegetables and pickles. We will cover salt content, temperature, texture and storage time, plus unique flavor combinations. All of our recipes are simple, raw and delicious and students will learn how to keep it safe and yummy.

Students will walk away from this workshop with ferment fever, ready to start fermenting all sorts of vegetables, and will learn how to design their own recipes. Each student will go home with a jar of sauerkraut, and a jar of kimchi in 2 simple glass fermentation set ups, printed recipes, and a lot of knowledge!

No experience necessary, all materials provided in class. Students must wear closed toed shoes and long pants, and may bring their favorite apron.

Class Details

1 Sessions
Weekly - Wed

Off Campus

Todd Champagne 



Please read:  CLASS INFORMATION: Please wear closed-toed shoes and long pants. Aprons are not required, but encouraged. All other materials will be provided in class.

CAMPUS MAPS: For a map to your off-campus location, click here:



Materials Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
11/6/2019 - 11/6/2019 Weekly - Wed 6:00 PM - 9:00 PM Off Campus, Off Campus  Map, Room: Ohlsen Foods, 2880 Research Park Drive, Suite 200 Todd Champagne