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How to Make Kimchi & Sauerkraut: Learn the Positive Health Benefits of Eating Fermented Foods
Fermenting foods for taste, preservation, digestibility, health benefits, and increased nutritional value has been done in almost every culture throughout the world. Join experienced food fermentors in an afternoon of making sauerkraut and kimchi. Bring cutting utensils, cutting boards, vegetables and food items you wish to contribute for a fun afternoon creating traditional fermented sauerkraut and kimchi. A suggested list of vegetables and food items to bring will be supplied to all those who sign up for this hands-on community workshop. Everyone will take home the fermented food they create in the workshop. While working together to create the fermented foods we will talk about different fermenting traditions from different cultures and also discuss the various health and nutrition benefits of eating fermented foods.
Meet the Instructors: Nancy Harman & Ben Harman
Nancy Harman is a community midwife who also likes raising food using permaculture principles, and visiting farms around the world in Africa and India and Alaska. A fermentation fanatic, she also knows that the food that we eat is an important part of our healing.
Nancy serves on the board of the Deep River Folk School.
Ben Harman is a local chemist and nutritionist with a long-standing interest in agriculture, food, woodworking, and traditional handicrafts. Through studies in Nutrition and Food Science at NC State University, as well as instructors at the Deep River Folk School, the GreenWood Wright's Fest, and other mentors Ben has developed a useful toolkit of skills and knowledge. Ben enjoys sharing his passion for DIY, healthy living, creative design, and resilient living with the community
Ben serves on the board of the Deep River Folk School.
Additional Workshop Information
This workshop is eligible for use with a season pass.
Youth under 18 may attend free with an adult registered for the same workshop (1 youth per adult).
