Kimchi Two Ways

The Sustainability Academy (map)

Kimchi is Korea's version of the brined pickle. What makes it special is the use of peppers, garlic, onion and ginger during fermentation. Michelle Guenard of Michelle's Spicy Kimchi will demystify the process. You'll learn how to make an easy traditional Napa kimchi, as well as a refreshing 'summer water' kimchi using a medley of seasonal vegetables. When she’s not making kimchi, Michelle pursues her first passion - growing and preserving vegetables, berries and fruit on Creaky Knees Farm in Craftsbury.

$5 for City Market members, $10 for non-members