A Wunderland Pop-up Book Tasting
inspired by Sandor Katz and The Tiny Wild
Kimchi & Kraut-chi
Salt. Squeeze. And watch it come alive. Turn a plain cabbage into a jar of something wild. Make your own kraut-chi, spicy or not at all, and fall in love with vegetables. Explore the tiny wild of fermentation with food ethnographer and author June Jo Lee.
Designed for families and teens. Children under 8 participate with an adult caregiver.
Capacity: Up to 25 participants.
Format: 60-minute guided, hands-on story and food experience
Fee: $500 per pop-up
Did you know sauerkraut is German for kimchi?
We start with a story and two bites: sauerkraut next to kimchi, and the discovery that Germans and Koreans have been fermenting crunchy cabbage for centuries.
Make kimchi with sauerkraut technique
Everyone chops, salts, and massages cabbage until it gives up its juices. Mix in your own kimchi sauce, mild to fiery, and pack a jar to take home. Leave it on you counter for a few days. Burps and bubbles tell you the tiny wild microbes are transforming raw cabbage into wild kraut-chi.
Fermentation is science and culture in a jar. It's also a story about flavor, migration, and remixing cultures.
Take home
A living jar. A recipe. And a new relationship with cabbage.