Kimchi and Kombucha

Experience the ancient art of fermentation and unlock the secrets of gut-friendly foods. Discover how microorganisms like bacteria, yeast, and fungi transform simple ingredients into flavorful, probiotic-rich ferments. Explore hands-on techniques to make kimchi, kombucha, miso, shoya, or kefir while learning the science behind controlling temperature, culturing anaerobic bacteria, and achieving perfect carbonation. Taste a flight of ready-made ferments and take home your own starter kit, empowering you to continue your fermentation journey at home. This workshop combines education, creativity, and culinary fun for anyone curious about food science and gut health.

Discover how fermentation has shaped human diets for thousands of years and its role in modern cuisine. Learn how these ancient techniques improve digestibility, enhance vitamin absorption, and introduce beneficial bacteria to your gut. Engage with the sensory experience of creating and tasting live ferments while gaining practical knowledge to replicate them at home. By the end, you will not only have learned a new culinary skill but also gained a deeper appreciation for the science and tradition behind fermented foods.