FERMENTATION POP-UP
Kraut-chi
Did you know sauerkraut is German for Korean kim-chi 김치?
Make colorful, fizzy kraut-chi to take home while exploring the magic of foods with more life. Swap fermentation stories. Reflect on your flavors of home. Science. Culture. Transformation in a jar.
Inspired by Sandor Katz and The Tiny Wild
For: Kids, Families, Teens, Adults, Classrooms, or Teams
Format: 60 mins / up to 30 participants / $500
Space: Host provides 6 tables, sink, and a projector (we bring the rest)
We need 30 mins for setup and cleanup before and after event.
Gain Sensory Confidence
Taste. Smell. Feel. Chop. Chopper’s choice. Massage vegetables with salt. Watch them soften and release their juices. Discover how kimchi and sauerkraut make eating vegetables easy and tasty in everyday meals and snacks.
Taste Cultural Foodways
We use the German sauerkraut method, then add kimchi dazzle: garlic, ginger, gochugaru. Extra umami makes kraut-chi extra tasty.
By remixing sauerkraut and kimchi traditions, kraut-chi opens conversation about migration, adaptation, and how food travels across cultures while retaining flavor, meaning, and care.
Fermentation is a bridge that connects people and plants, through the tiny wild microbes that transform raw vegetables into living foods. It lets us taste how change happens over time.
Take Home
A jar of living, hand-made kraut-chi
One more joyful way to eat vegetables
Deeper connections to food, culture, and one another