Get ready for some fermenting fun at this hands-on kim-chi making workshop! Packed full of nutrients, kimchi is used widely as a condiment, ingredient and side dish in both North and South East Asian cuisine. In Olivia Rosenman's 90 minute workshop, you’ll learn how to brine your cabbage, salt the radish and make a paste…before bringing it all together to ferment, and jar, ready to take home.
What you'll learn:
Basic principles of fermenting foods
Health benefits of fermenting foods
What is kimchi
Fundamental ingredients of kimchi and where to find them
How to make kimchi step by step from scratch
How to eat and cook with kimchi
You'll take home a jar of your very own kimchi!
Length: 90 minutes
Creche available: $12 per child
Meet Olivia Rosenman
Olivia Rosenman is a kimchi enthusiast who has been making kimchi for herself and her friends for several years. She was inspired by a visit to Seoul’s kimchi museum and a love of the spicy pickled cabbage. She runs public and corporate kimchi workshops teaching people how to find Korean ingredients, make kimchi and eat it.