Surprise your friends and family this year with a batch of homemade spicy kimchi. Andy Renard, lead fermenter and resident pickle master at Three Stone Hearth, teaches the DIY skills needed to transform a bowl of cabbage and spices into a robust probiotic condiment. Develop confidence and know-how, and leave class with a recipe and three jars of kimchi to ferment at home. Cost: $65. Info and registration: here
Holiday Kimchi: Fermentation Gift Ideas
Saturday December 9, 10am–12:30pm
Three Stone Hearth
1581 University Ave, Berkeley
Photo courtesy of Three Stone Hearth.