Introduction to fermenting foods – Kimchi workshop

 
When:
July 23, 2016 @ 10:00 – 12:00
2016-07-23T10:00:00+10:00
2016-07-23T12:00:00+10:00
Where:
Precise address to be given upon booking
Maribyrnong VIC 3032
Australia
Cost:
$25
Contact:
Gemma Macri
0431 233420

Be immersed in the magical world of fermentation and wrap your tastebuds around the salty, sour and spicy delicacy of fermented cabbage. A long-time beloved food ritual of Korea, Kimchi has traditionally been prepared to help families sustain the long cold winter months. Using traditional food processing methods, one can create a beautiful fermented food that is beneficial to the digestive system, boosting immunity and overall health. Kimchi is rich in vitamins, lactic acid (beneficial digestive), active enzymes and gut-loving bacteria, making it a valuable component of a healthy and supported diet.

This workshop, which will be limited to 10 people, will cover:

  • An introduction to fermented foods and how they support our diet.
  • Using and selecting key ingredients from the kitchen, garden and urban surrounds to use in making our Kimchi.
  • Working with our hands to prepare and make Kimchi to connect to ourselves and our bodies wisdom.
  • Exploring wild foods to enhance health properties in Kimchi.
  • Methods of storage and eating Kimchi.

You will go away with your own unique blend of Kimchi, lots of information, and a stronger confidence and appreciation of the tradition and practice of fermenting foods.

Following the workshop, there will be lunch. Please bring a plate of food to share!