Fermented vegetables, pickles, water kimchi, etc.
Learn about vegetables and fermentation using vegetable lactic acid bacteria that have been utilized in Japan for a long time.
Vege and Fermentation
$550.00Price
Key features: of Japan Koji Culture Association's
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Learn to incorporate seasonal vegetables into your daily life through 1) fermented vegetables, 2) pickles, and 3) water kimchi.
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Explore their preparation techniques, practical applications, and health benefits through in-depth lessons and hands-on workshops.
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Cost: $550 USD (excluding tax) – includes all three units, a textbook, and a workshop kit.
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Workshop materials will be delivered before the course. For international shipping, additional fees apply.
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