Kimchi (© Jason Goh, CC0, Pixabay)
KIMCHI-KRAUT WORKSHOP - The harvests have been made and things are bubbling and souring to perfection.
Our focus tonight is KIMCHI, KRAUT and PICKLES - the living ones of course - using the traditional recipes AND new fusion ideas in order to find your perfect taste and texture that the whole family will enjoy.
Get your tastebuds ready - will we TALKING, EATING, DRINKING, and MAKING delicious probiotic foods - some you'll have never tasted before!
Everyone should come with a curious appetite, creative hands and minds and leave with a jar of delicious, custom made fermented veggies that one can observe and enjoy during the weeks ahead.
Bring: a jar and if you have any veggies that are in surplus from your harvest, lying around the kitchen or fridge that are starting to look sad and unused: zucchini, carrots, onions, peppers, cauliflower, beetroot...etc! (extra jars and veggies will also be provided for our creative uses), and of course your curious tastebuds for the probiotic snack and drink bar!