Kimchi for Beginners 🌶🔥🥬
Evening Session
Thu, 12th Aug 2021
7:00 pm to 9:00 pm
(AEST)
19 August Evening Session
Thu, 19th Aug 2021
7:00 pm to 9:00 pm
(AEST)
Ticket information
For a faster checkout
About
Do you LOVE kimchi more than life itself? Does the thought of its zingy, crunchy goodness make you salivate? 🌶 Would you like to learn to make your own, and never rely on the store-bought stuff again? 🙅🏼♀️🔥
Join me in this 2-hour workshop where I'll walk you through the basics of kimchi making, plus we'll make two types of kimchi together. By the end of the class you'll have a spicy kimchi and baek (white) kimchi brewing away in your kitchen! This is 100% newbie friendly and requires no special gear or advanced culinary skills. If you'd rather watch first and make later, that's fine too! 🤗
Kimchi is loaded with antioxidants, vitamins, minerals, enzymes, and gut-loving probiotic bacteria. Probiotics have been proven to support the immune system, digestion, brain function, and mental health. 🧠 So why not look after your guts & your mind and dive into the kimchi craze. I promise it's MUCH easier than you think! 🙌🏻
All participants will be e-mailed the recipes before the class - please have these accessible for the session. The Zoom link will be e-mailed the day of the session (check your junk mail). If you want to make the kimchi during the session, you need to do a couple of steps 4-6 hours before our session (simply cutting the cabbage into quarters & salting it). See notes below.
WHAT YOU WILL NEED
Ingredients
- 2 napa/wombok cabbage (~1kg each)
- 2 large carrots
- A quarter of a daikon radish (~80g)
- 8-10 spring onions (slightly more than 1 bunch)
- 1.5 tablespoons freshly minced ginger (fresh, not jarred)
- 1.5 heads garlic
- 1/4 cup salt-free gochugaru (Korean red chilli flakes – can substitute with regular red chilli flakes if you can't find)
- 5 tablespoons non-iodized salt
Equipment
- 2x 1 litre glass jar with screw-top lid
- Sharp knife + cutting board
- Peeler
- Grater
- Large bowl (the biggest one ya got!)
- 2x ferment weights OR 2x unused ziplock bags OR 2x clean rocks/small heavy items that fit inside your jars
Note: to make the kimchi during the class, you'll need to do an extra step of "salting" the cabbage at least 4-6 hours before the session starts. This simply requires cutting the cabbage into quarters, sprinkling salt on the quarters, and placing something heavy on them. Video demo here. Instructions to be e-mailed to attendees.
If you've ever been curious about kimchi making, here's your chance! Come and brighten up your lockdown and learn a new homestead skill that's good for your gut, your mind, and the planet. See you there! 👋🏻
Buy now, pay later
Pay in instalments available at checkout
*Late fees may apply
Details
Evening Session
Thu, 12th Aug 2021
7:00 pm to 9:00 pm (AEST)
Happened about 3 years ago
Zoom
Online event
19 August Evening Session
Thu, 19th Aug 2021
7:00 pm to 9:00 pm (AEST)
Happened about 3 years ago
Zoom
Online event
Enquiries & Help
Price
$40
Plus fees
Prices include GST
Buy now, pay later
Pay in instalments available at checkout
*Excluding booking fees. Late fees may apply