About this Event
Join Kristine Hui at The Skript Kitchen for a hands-on workshop exploring one of the most iconic fermented foods: traditional Napa cabbage kimchi.
In this class, you’ll learn the fundamentals of lacto-fermentation while preparing your own batch of red Napa cabbage kimchi to take home.
We’ll walk through the ingredients, preparation and fermentation process so you leave with the knowledge and confidence to continue making kimchi in your own kitchen.
During the workshop, you’ll:
Learn the basics of lacto-fermentation and the role it plays in making kimchi.
Prepare your own red Napa cabbage kimchi to take home and ferment.
Explore how flavour develops as kimchi ages and how different stages of fermentation can be used in cooking.
We’ll also explore one of the delicious ways aged kimchi can be incorporated into a meal with sundubu-jjigae with seafood, served alongside rice.
Whether you’re completely new to fermentation or already love kimchi, this workshop is an opportunity to get hands-on, learn the process and enjoy a meal together.
Event venue & nearby stays
The Skript Kitchen, 250 West 3rd Avenue, Vancouver, Canada
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