Come make your own kimchi in this workshop taught by Chef Didi Emmons, who was one of the two kimchi champions in the 2012 Greater Boston Kimchi Festival. Learn how to make one of the world’s healthiest foods. Kimchi is a way of fermenting (or pickling) vegetables and it is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods. This good bacteria helps with digestion,and some studies show fermented cabbage has compounds that may prevent the growth of cancer. This pickle is packed with probiotics, which helps to prevent harmful build-up and reduces inflammation in your gut. Each participant will make and take home 2 quarts of their own kimchi ( includes 2 quart glass jars w/lids). Advance Registration required.