I will teach you how to make sauerkraut this Sunday in Los Angeles at Kraut Fest 2009


If you want to learn how to make sauerkraut, kimchi, and choucroute garni, head over to Machine Project in Los Angeles this Sunday, September 6, for Kraut Fest 2009!

I'm teaching how to make sauerkraut (ridiculously easy) but I really am looking forward to learning how to make kimchi from Granny Choe!

UPDATE: the class is now SOLD OUT. If you signed up, I'll see you there!

Taught by Mark Frauenfelder, Erik Knutzen, Kelly Coyne, Jean-Paul Monsche, and the winner of Critter’s 2009 Kimchi Competition, Oghee “Granny” Choe.

Come learn how to make your own sauerkraut, kimchi, and choucroute garni, the signature dish of Alsace (described to us as a ridiculous meat fiesta).

11am - Making Sauerkraut - click HERE for a list of ingredients to bring!

12pm - Making Kimchi - click HERE for a list of ingredients to bring!

1pm - Choucroute Garni presentation & sampling

You can register to make either kimchi or sauerkraut for $10, or both for $15. Registration gets you a “kraut kit” consisting of a bucket, a plate to fit in the bucket and a limited edition, hand-silkscreened poster (see here).

Participants will need to bring their own ingredients (we’ll provide the shopping list). Funded in part by a grant from Slow Food LA. Thank you Slow Food LA!

Kraut Fest 2009! at Machine Project


  1. Homemade kim chi is the best! But I thought that oysters or shrimp were traditionally used to start the fermenting process.

  2. Bloody Hell! Ace Blotter Art style poster for a Sauerkraut making class. Any chance I can get hold of a poster in the UK?

  3. Hey Oscar, I’ve done some testing with different kinds of fermentation (bread, kimchi, ‘kraut, etc.) and I have not had a problem with iodized salt, even though I thought I might. I still use Mortons Kosher though, but that’s just because I think it tastes just a tad bit better (could be all in my head).

  4. RationalPragmatist, yes many kimchi recipes call for oysters when it starts out. While I’m pretty adventurous in the kitchen, I don’t think I’m that adventurous yet :)

    Instead, I use a liberal amount (~1 teaspoon or to taste per head of cabbage) of fish sauce, which gives the rich umami flavor without the possibility of rotten oysters.

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