Course Fusion Fermentation with Korean & Native American Ingredients - Sauerkraut & Kimchi for Gut Biome Health w/ Linda & Luke Black Elk image 1

Fusion Fermentation with Korean & Native American Ingredients - Sauerkraut & Kimchi for Gut Biome Health w/ Linda & Luke Black Elk

Come learn about the absolutely ancient art of fermentation from Korean/Mongolian ethnobotanist, Linda and Luke Black Elk and Indigenous Chef and Wild Foods Educator Luke Black Elk. Join in on this fun hands-on class to make some kimchi, sauerkraut, fruit syrups (cheong), and even a fermented cranberry sauce that's perfect for any holiday meal!

Group meets at the MIdtown Global Market.

If tour is sold out, please sign up on the waitlist. We will contact you if a tickets become available.

Linda Black Elk

Instructor

Linda has spent the last two decades teaching ethnobotany, food sovereignty, medicine making, gardening, and foraging within the tribal college system.

Currently, Linda spends her days planning, organizing, and managing educational events for the local community. She also develops and implements classes and videos within the professional studio kitchen located at the Indigenous Food Lab.