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Fermented vegetables: Kimchi Workshop

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Ecomatters Environment Trust

1 Olympic Place

Auckland, Auckland 0600

New Zealand

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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 sarah.james@ecomatters.org.nz.


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Ecomatters Environment Trust

1 Olympic Place

Auckland, Auckland 0600

New Zealand

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