Kimchi & Kombucha

An ancient and modern food science​​

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Fermentation has preserved and transformed food for thousands of years—long before fridges existed. Our ancestors used it to extend shelf life, but also discovered something magical: fermentation unlocks flavors and nutrition impossible to achieve any other way. Did you know there's no chocolate or coffee without fermentation? Fast forward to today, and you'll find kombucha on tap in trendy bars, sourdough in artisan cafés, and shelves brimming with sauerkraut, yogurt, and kimchi at your local supermarket.​

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At The Sundowner, we love exploring where food comes from—just like our best-selling Pizza Making Experience takes you from dough to delicious. Our new 2-hour "K&K" (Kimchi & Kombucha) workshop dives deep into food science: culturing anaerobic bacteria, controlling temperature, and working with carbonation to create living foods.

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Tickle your taste buds with a guided tasting session of our house ferments, then get hands-on by crafting your own kimchi from fresh produce! Walk away with both knowledge and your very own jar of probiotic goodness.

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Highlights of this 2h session​

• Taste a flight of the ready ferments

• Learn the science and make your own kimchi & kombucha, higher in probiotic count than the ones found in stores

• Take back a starter kit for home fermentation