Kimchi for Beginners 🌶🔥🥬

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! 👋🏻