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Kimchi and Sauerkraut Making Class,
with Fermentation Master Suze Bono
November 3rd and November 4th, both workshops are from 10am – 2pm
East Nashville, at the home of chef/cookbook author Louisa Shafia
Kimchi and Sauerkraut Class
In this exciting class taught by fermentation master and East Nashville resident Suze Bono, students will learn how to make two of the most beloved vegetable ferments—sauerkraut and kimchi.
Class price is $105 (includes light lunch, + 1 pint jar each of kimchi and sauerkraut)
Through hands-on involvement from start to finish, participants will learn the basics of two distinctive lacto-fermentation methods and be empowered to make sauerkraut and kimchi in their own kitchens. Students will learn about flavoring vegetable ferments with various spices, herbs, and even fruits, and will take home their own jar of sauerkraut and kimchi made in class. Class will include a light vegetarian lunch. Many of the vegetables we use in class will come right from Suze’s incredible home garden.
Suze Bono is a vegetable farmer and cook by trade, though she currently tends a herd of goats at Little Seed Farm in Lebanon, TN and sells a diverse array of fermented foods under the name Salty Cellar Ferments.
Suze spent several years living in a vibrant rural community in Middle TN where fermentation is an integral part of community culture, working with and learning from Sandor Katz, the internationally renowned author of The Art of Fermentation.
Suze first started fermenting vegetables in 2005 in Oakland, CA where other community gardeners taught her various means of preserving the harvest. She honed her skills while running an organic vegetable farm in rural Alabama, during a kitchen residency at Maine’s Beehive Design Collective, and through extensive world travel and study.
In addition to her skills as a cook and farmer, Suze is a spellbinding storyteller, who has been known to captivate a crowd with her tales of cooking with refugees in Myanmar, practicing end of life care with the elderly, and hunting squirrel, which she likes to make into pie. Spending a day in the kitchen with this Renaissance woman is a rare treat.