Fermenting is easier than you may think.
Fermentation expert Sandor Katz was the guest speaker at the Highlands Fall Flea Fermentation Festival.
Katz lead a kimchi demonstration at the festival, where he taught the basic process of making the Korean staple.
-Cut and brine cabbage (overnight)
-Add garlic, ginger, green onions and other vegetables as desired
-Mix in chili powder and other seasonings as desired
-Fill jars with kimchi mixture and seal tops
-Release gas from jars after 24 hours, then reseal jars
-Store in a cool place for a few days or weeks