Kimchi Club and Lost Arts

LED BY: Holly Sartain Border   

Holly helped us learn about and taste two very different fermented probiotic  beverages.She led us through the history and uses of  both. We  tasted the different stages of fermentation. Everyone  left with a quart of beet kvass and a pint jar of mature kombucha  scobe with instructions on how to care for both as they ferment.  

KOMBUCHA: Tangy and sweet, amazing for gut health, fighting inflammation, the immune system, and weight loss 

BEET KVASS: Salty, amazing for liver detox, cancer fighting, digestive health, boosting immunity, and improving brain function 

Borderland Farms - Check them out on Facebook

Kimchi  is a traditional Korean dish that is  mixed together by the community.  It is a fermented cabbage (usually  nappa) mixed with ginger, garlic,  radish (usually daikon), and other  vegetables. It is a healthy, vegan  probiotic that many Koreans eat  every day. 

Sandy  Palmer will be  hosting this event. Her parents lived in Korea and  learned how to make  this pickle in the 1940's. It has been a family  effort to mix up a  batch of this healthy dish a few times a year. This club will meet on a regular basis to make their kimchi. 

Traditionally making this pickle is a community effort We have a great time chopping, peeling veggies, and chatting.  Once done chopping we brine it, let it sit, mix it and put it into glass jars. These jars sit in the sun or a warm place to begin the fermentation process. Kimchi is considered a healthy probiotic.

What to bring:

-$20 per person (this could vary depending on the number of participants)
-2 - 4 jars for canning with lids

-Bag Lunch

For more information call Sandy  at  865-304-0765    Cost is $20.00 (Pay on site)