Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. It can be spicy, sweet, garlic-y, red hot, salty, spiced, or any combination of the above. It’s guaranteed to be mouthwatering, however you flavor it.
Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic and ginger, though most vegetables and fruits can be used. The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.
In this class, we will experiment with a variety of traditional and non-traditional vegetables and spices to create your very own fermented kimchi in class. Produce will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. We’ll sample a few varieties of kimchi during the class, to help inspire.
Bring home your own kimchi creation, with instructions on how to continue the fermentation process, and a whole bunch of ideas of how to eat your kimchi once finished!
What to Bring:
2 clean wide-mouth glass jars with lids (32-40 oz, ball jars are great!)
register at www.ediblealchemyfoods.com