Explore the edible alchemy of fermentation in this beginner workshop. Fermentologist Andy Blancero will lead guests through recipes for kombucha and kimchi. Kombucha is a fizzy fermented tea rich in immunity-boosting probiotics and energizing B vitamins. Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings. This workshop will cover the basic science behind making kimchi and kombucha and will equip guests with the know-how to do it at home. All materials provided.

Staten Island Museum (Building A)
Admission: $35 ($30 for SIM Members)
Buy tickets here | Register in advance. Space is limited to 30 people.