Creative Kimchi
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21 Have Dabbled
Food & Drink
Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. It can be spicy, sweet, garlic-y, red hot, salty, spiced, or any combination of the above. It’s guaranteed to be mouthwatering, however you flavor it.
Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic and ginger, though most vegetables and fruits can be used. The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.
In this class, Dabblers will experiment with a variety of traditional and non-traditional vegetables and spices to create your very own recipe in class. As much produce as possible will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. Other produce used will be organic. We’ll sample a few varieties of kimchi during the class, to help inspire.
Bring home your own kimchi creation, with instructions on how to continue the fermentation process, and a whole bunch of ideas of how to eat your kimchi once finished!
All ages welcome
Cancellation Policy
Andrea manages Edible Alchemy Foods Co-operative, a locally & sustainably focused produce & bulk co-operative. She also manages the Eco Rooftop garden at the Eco Loft & Garden. Her passion for food began while studying painting & fibers at the Art Institute of Chicago. She wanted to create a structure that would allow people to learn skills like growing, cooking & preserving food, and forming strong community bonds. Her current projects exemplify just this – and bring a fun, creative and free expression to all that happens in them.
This class was fun & informative. I left with 2 hugh jars of kimchi and the knowledge to make it again on my own at home. Since the class was held at the co-op I was also able to purchase the special Korean chili flakes at a great price.
This class was fun & informative. I left with 2 hugh jars of kimchi and the knowledge to make it again on my own at home. Since the class was held at the co-op I was also able to purchase the special Korean chili flakes at a great price.
You get to take home your kimchi and continue to learn how the process evolves into a finished product.
You get to take home your kimchi and continue to learn how the process evolves into a finished product.
Andrea, the instructor, was very knowledgeable. She had information already written out for us so that we could concentrate on the hands-on part of the class and didn't have to take notes. We all went home with our own creations and inspiration to make more yummy ferments! I had so much fun, I can't wait to take other classes at Eco!
Andrea, the instructor, was very knowledgeable. She had information already written out for us so that we could concentrate on the hands-on part of the class and didn't have to take notes. We all went home with our own creations and inspiration to make more yummy ferments! I had so much fun, I can't wait to take other classes at Eco!
Knowledgeable instructor with passion for healthy, organic foods
Knowledgeable instructor with passion for healthy, organic foods
Very complete, hands on class with a friendly instructor.
Very complete, hands on class with a friendly instructor.
Andrea really knew her stuff and was a great teacher. Also, the space/venue, ECO, was really cool, too. She had kimchee samples for us to try, and a HUGE variety of veggies and spices for us to work with. The other attendees were fun to talk with, too. And...I left with THREE jars of kimchee! Can't wait for it to ferment!
Andrea really knew her stuff and was a great teacher. Also, the space/venue, ECO, was really cool, too. She had kimchee samples for us to try, and a HUGE variety of veggies and spices for us to work with. The other attendees were fun to talk with, too. And...I left with THREE jars of kimchee! Can't wait for it to ferment!