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
Learn to incorporate seasonal vegetables into your daily life through 1) fermented vegetables, 2) pickles, and 3) water kimchi.
Explore their preparation techniques, practical applications, and health benefits through in-depth lessons and hands-on workshops.
Cost: $550 USD (excluding tax) – includes all three units, a textbook, and a workshop kit.
Workshop materials will be delivered before the course. For international shipping, additional fees apply.