Event short description
Roll up your sleeves and make your very own batch of kimchi to ferment!
- $79 / person
- This host typically use zoom, but we can integrate with other systems.
- This event supports 8 - 40 participants.
- 1 hour 30 minutes
- A kit to accompany the event will be delivered to each guest prior to the event date.
How it works
In this experience, we'll go deep into the magic of fermentation and kick off with a discussion about the benefits of making and eating fermenting foods. From here we'll start our cooking-show style demo where you'll learn how easy it is to start making kimchi yourself at home! We will send you the equipment needed and the list of ingredients for you to purchase ahead of time.
Students will come away feeling confident about making delicious and healthful kimchi. Each student will make their own quart-jar of kimchi to ferment.
Each guest of the event will receive these items in a shipment to their address.
- Wide mouth glass mason jar
- Traditional Korean kimchi spice
Shipping & delivery
This event includes a shipment to each guest's address.
Shipping policy or exclusions
Shipping to addresses within the continental united States included in the per person cost.
Things you'll need
Each guest will need to supply the items below to participate fully in this event.
- Cabbage (your favorite)
- Soy sauce
- Your kit
How to join
This event is delivered using the video platform: Zoom
Prefer to use your own platform? This host supports the following options:
- Microsoft Teams
- Google Meet
- Cisco Webex
- Blue Jeans
Other things you will need to join:
- Link to this event, provided after purchase
- Internet connected device, tablets and phones are supported
- Internet connection
Fermenters Club was founded in 2011, with a clear mission: To teach people why and how to enjoy fermented foods, and to create communities connected through our guts.
Austin Durant, founder and principal workshop leader, has taught almost 200 live and virtual hands-on classes on a wide variety of food fermentation food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, and seasonal specialties. He has written and published 150 recipes (mostly fermented) on his website, fermentersclub.com. He also created and hosts on-demand, self-paced food fermentation mastery courses through Fermenters Club Academy. He has taught numerous private team-building workshops to many corporations and other organizations across the United States.
Austin has also produced annual day-long fermentation festivals in San Diego, California and Portland, Oregon, with over 1,000 attendees in each city.
Austin has even collaborated with some of the world’s leading researchers of the human gut microbiome at the University of California, San Diego, and has been featured in a research paper.