About This Activity
Instructor: Emma Holder Kimchi is a vegetable ferment associated with Korean cuisine. Almost anything can be 'kimchi’d' but the most common variety involves napa cabbage, other vegetables, garlic, ginger, fish sauce, and mild-to-kick-butt red pepper (Korean gochuchang) or no pepper at all. The resulting funky ferment can be used interchangeably with sauerkraut, or added almost anywhere a dash (or bucketful) of umami is needed. Because you’ll need a blender and this ferment can be messy, it’s best that we are all in our own kitchens. Zoom link and materials list provided by instructor upon registration.
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