Curious about pickling, fermentation, or food preservation, but maybe a bit intimidated by the process? Join us for this virtual kimchi-making demonstration. We'll explore the science behind food fermentation and discuss best practices to keep your food safe and tasty in your food-preserving projects. Then we’ll walk you through a demo of a tried-and-true recipe so you will have the knowledge you need to make your own kimchi at home.

This class will be recorded and a one-week link to the recording will be shared with all registered participants.

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Instructor: Anna Lee is a lecturer in the Stanford Doerr School of Sustainability. She is a Master Composter and a Master Food Preserver for San Mateo County and holds an advanced certificate in ecological horticulture from the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz and an MS in agroecology from University of Wisconsin, Madison.

Class details are subject to change.