Curious about pickling, fermentation, or food preservation, but maybe a bit intimidated by the process? Join us for this hands-on kimchi workshop. 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 put our knowledge to work making our own batch of kimchi to take home and enjoy!

This class is part of our Springtime in the Garden series. We will meet at the O’Donohue Stanford Educational Farm on Stanford campus to explore strategies for taking the best advantage of all the health benefits the garden has to offer. Each of the two classes is offered independently, so you can sign up for just the topics that pique your interest and fit into your busy schedule. Join for one or for all!

This is an in-person class and will not be recorded. Attendance at the live session is required to receive incentive points.

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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.