Kimchi 101 with Pitchfork Pickle

It's still before the growing season in Vermont, and what better way to use those storage veggies than some fun ferments. It's a great way to add nutrition and flavor to your cooking, and get creative in the kitchen.

Learn some of the history and basics of veggie fermenting from Julia of Pitchfork Pickle, then follow along to make your own kimchi! We'll discuss basic rules, troubleshooting, tips and tricks of fermentation, then test them out by making your own batch of kimchi in the Kitchen to bring home.

Event Venue & Nearby Stays

City Market, South End Store, 207 Flynn Ave, Burlington, United States