Fermented Vegetables Workshop

  • Saturday, April 28, 2018
  • 1:00pm - 5:00pm

Fermented food in jars

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!

 


Registration

Register for Fermented Vegetables Workshop here


 

Details

  • Fee: $25 per person; $20 for members (includes take-home resources)
  • Requirements: Must be 12 years or older to attend. Pre-Registration Required
  • Cancellation Notice: refunds only issued if Museum cancels the program
  • Program Instructor: Christina Roche and local chef Mama Kwon
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Details

Date:
April 28
Times:
1:00 pm - 5:00 pm
Fee:
$25 per person; $20 for members (includes take-home resources)

Organizer

Christina Roche
919-707-9283

Venue

Downtown Raleigh
11 West Jones Street
Raleigh, NC 27601 United States
+ Google Map
Phone:
919.707.9800