Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic & ginger. We’ll have a variety of vegetables, spices, & appliances available for you to play with to create your very own recipe: considering how flavor combinations and how texture influences the experience of your fermentation. Class members will go home with a jar (or 2!) of tightly packed vegetables and instructions to guide them through this delicious ferment.
When: Thursday, March 17, 2012 6-8pm
Where: The ECO Collective(RSVP for address)
Materials: BYO large wide-mouthed jar (Ball jars work wonderfully)
Instructor: Andrea Mattson-McGaffey
Cost: $23 – contact for scholarship opportunities.
RSVP here!
http://ediblealchemyfoods.com/order/#ecwid:category=369724&mode=product&product=6848810
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