Discover the art and science of kimchi in this hands-on workshop exploring the fundamentals of lacto-fermentation. A staple of Korean cuisine, kimchi is a flavorful probiotic fermented vegetable dish traditionally made with napa cabbage, garlic, ginger, Korean chili flakes, and other ingredients. Participants will chop, salt, mix, and pack their own jar of kimchi while learning about the transformative process of lacto-fermentation. Everyone will leave with a jar of homemade kimchi and the knowledge to continue the fermentation journey at home. No experience necessary - just curiosity and a love of bold flavors! Some produce and supplies will be provided by Greenfield Community College’s Farm and Food Systems program and the Permaculture Club. Vegan and gluten-free friendly.