Lured by promises of probiotic goodness (and, let's face it, tasty kimchee!), participants learned the secrets of fermenting this magical Korean staple. The workshop covered two cabbage creations: kimchee as well as a standard kraut option.
Below, Todd, of Happy Girl Kitchen, covers fermenting basics.
Lined up and ready to chop.
Yes, they are mixing the kraut in buckets. There's just something very satisfying about mass mixing...