Kimchi & Sauerkraut (Southwest)
These tasty, long-lasting, vitamin B-rich ferments are simple to make and tasty to incorporate into stir-fries, homemade breads, omelets, sandwiches, braises, soups—just about any fall or winter food that’s cozy, simple, and full of appealing flavors, colors, and textures. Bring 2 quart jars and plastic lids, and leave class 3 hours later with your own ferments celebrating fall vegetables
If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.
Janice Grover
Instructor
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian, Latin American, and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.
AE-640007-F26-SW-1
Instructors:
- Janice Grover
| Date | Time | Location |
|---|---|---|
| Tue, Nov 17th 2026 | 6:00 - 9:00 PM | Southwest High School |
