Event Details
Event Type: In Person Class
Tue
July 09, 2024
5:00pm - 6:30pm
O'Donohue Family Stanford Educational Farm Map
Event Registration
Make Your Own Kimchi at the Stanford Educational Farm
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 will meet in person at the O’Donohue Stanford Educational Farm on Stanford campus. This class will also be offered as a webinar on Tuesday, August 13, from 5-6:30 pm.
This is an in-person class and will not be recorded. Attendance at the live session is required to receive incentive points.
Request disability accommodations and access info.
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.