- Start: Sat, 25 Nov 10:30am
- End: Sat, 25 Nov 12:30pm
Olympic Place, Auckland, New Zealand
Kimchi is one of the most well-known Korean foods. Deliciously spicy and tangy, kimchi is loaded with vitamins and beneficial bacteria. Kimchi contains lactibacilli, the type of good-for-our-gut bacteria abundant in fermented foods like kimchi and yogurt.
We will be making kimchi using napa cabbage (bae-chu) and other vegetables, flavoured with garlic, ginger, and Korean chilli (gochu-garu), fish sauce and salted shrimp (saeu-jeot). If requested, there will be an option to make a vegetarian version with kelp powder for those who don't eat fish/shellfish.
Workshop participants must bring:
- A knife for cutting vegetables
- A chopping board
- 1 or 2 large bowls
- A 1 litre jar with a lid to take home kimchi
Vegetable and spice ingredients will be provided.
Tutor: Jean Ham
We want our workshops to be accessible to all. If you are interested in a workshop but cost is a barrier please contact firstname.lastname@example.org.