71 ~ Calling all living food aficionados - early bird deadline July 22.

Two diverse and widely separted cultures, Korea and central Europe, independently developed dishes of fermented vegetables, particularly cabbage, as cores of their identities - kimchi and sauerkraut. Being fermented and not sterilized (unlike most canned foods), they are living, vital foods - which in part expains their centuries of importance to these cultures.

Join me on Saturday, August 13, to learn to make your own kimchi or kraut, at Folklore Village near Dodgeville. I’ll lead an afternoon, hands-on workshop on these foods, and you’ll be able to take some home. We’ll also learn about the origins of these interesting dishes, and the health bennies of fermented foods generally.

Get an early bird discount from Folklore Village if you register by Friday, July 22, which you can do here.

Hope to see you there!