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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. All produce will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. 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!
|Materials to bring||
Bring 2 32oz glass jars for your kimchi! (reused please, don't buy anything. I"ll have some here too)
|What will be provided||
All materials provided, but if you can bring jars that's perfect!
Jennifer S.Creative Kimchi: Fun with Fermentation
Great class. I went with a friend, but could have gone alone - everyone was very friendly as we made our own kimchi. I would take another class from this teacher. She is fun and informative.
Casey F.Creative Kimchi: Fun with Fermentation
The instructor was extremely knowledgable on the subject of food and the entire experience was 100% worth it.
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.