Fermented Vegetables: Harnessing The Power of Microorganisms
Have you ever wondered what is really going on inside that jar of bubbling sauerkraut? Part cooking class and part science class, this workshop will give you the practice of making fermented vegetables (kimchi) while learning the science behind the process. We will explore microbes and the evolution of plants that have been used in the fermentation process for centuries. You can contribute as a Citizen Scientist by helping the class create fermented vegetable jars to showcase in the Museum’s Genomics & Microbiology Research Lab window as part of our Fermented Foods research project!