How do microorganisms we cannot see, time, chili flakes, and the humble napa cabbage transform into the beloved national dish of South Korea? Fermentation. This almost magical reaction happens in some of our favorite foods and drink like bread, beer, wine, kimchi and pikliz. This hands-on workshop will discuss the dos and don'ts of fermentation as well as teach participants about where in the world we can find this time honored technique. Students will get to make their own napa cabbage kimchi and Haitian pickled condiment, pikliz. Purchase tickets HERE.