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Originating in Korea centuries ago, this fermentation technique has recently surged in popularity worldwide. Many shy away from making kimchi at home, but fear not – it’s much simpler than you think!
In our workshop, we’ll delve into what kimchi truly is, its rich history and how effortlessly you can whip up a batch in minutes at home. As part of the broader lacto-fermentation family, kimchi not only enhances your everyday meals with delightful flavour but also offers superb nutrition.
All skill levels are welcome, whether you’re a novice venturing into fermentation for the first time or a seasoned enthusiast seeking fresh and innovative approaches. The session concludes with a tasting journey, exploring diverse ferments crafted from local or foraged ingredients.
Every participant will craft their own unique batch of kimchi from scratch, allowing for a personalised blend of flavors and spices. We’ll provide detailed instructions and ensure you’re well-versed in the health and safety aspects of kimchi-making.
To maintain an intimate atmosphere where everyone can learn at their own pace and ask questions freely, we’re limiting attendance to a small group.
About the Teacher
Diane is a classically-trained pastry chef, now making sourdough bread at Fika+ (Chester), and working on the field at Cheshire Market Gardens. Passionate about sustainability, she makes a point of using locally-grown produce as much as possible, often turning to foraging & fermenting to minimise waste and use ingredients to their full potential.
Follow Diane @vegartemis.
