About this Event
Kimchi & Kraut
Join me for another hands-on adventure in the world of lacto-fermented vegetables.
Autumn is the season for preserving the summer's harvest, and this includes fermenting. I've been inspired by the Korean tradition of gimjang (or kimjang), where families and communities make kimchi together to see them through the winter. Many other cultures around the world have similar traditions too, although not as well practised!
We may no longer need to preserve food in the same way or quantities, but why not join together as a 'micro-community' to learn more, to take the time to notice the change of seasons and create something delicious in the process?
During our 3 hour session, we'll cover the following:
- Enjoy some ferment tasters
- Learn the basic science behind lacto-fermentation
- Briefly look at the historical context of these ferments
- Hands-on kimchi making (includes chopping vegetables with big knives!)
- Hands-on sauerkraut making (more chopping)
- Enjoy more tasters if you want
- Take TWO jars to ferment at home!!
So we pack quite a lot of learning into one session. You don't need to have done any fermenting before. Just bring your enthusiasm and curiosity.
Event venue & nearby stays
Queen's Park Govanhill Church of Scotland, 170 Queen's Drive, Glasgow, United Kingdom
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