The Bay Area's self-described fermentation maven will lead a hands-on kimchi and sauerkraut workshop tomorrow. Urban Kitchen SF and Happy Girl Kitchen Co.'s Todd Champagne (the aforementioned maven) are teaming up to shed light on the finer points of cabbage creations — like Korean kimchi, of which there are hundreds of types and recipes, passed from generation to generation.
Tomorrow's class is limited to 30 participants, 5:30-7:30 p.m., Oct. 27, at the CUESA Dacor teaching kitchen in the North Arcade of the Ferry Building. Tickets are $45, and should be purchased in advance. Urban Kitchen's classes are geared towards getting city folks interested in getting their hands dirty by making and growing everyday foods.