Not to be too kimchis-y (I’m trademarking that), but I really loved the students at my first kimchi class. They were super engaged and in the week+ since class, they’ve asked me for grains and starters and they’ve even continued to email me about their progress on different ferments they were inspired to try after kimchi class. I was so inspired by them, that I decided to try and shove another kimchi class onto the calendar before the end of the year. I’m leaving town for a while, so this is really my last chance for 2012, but more on that later.
This is the same deal as last time. We will cover the basics of fermentation and of kimchi-making when you don’t have access to a yard full of huge, ceramic urns, a spare bathtub or even a crock. You will get your hands dirty. You will take a jar home with you to witness the joy of a bubbling jar. You will, hopefully, be inspired to keep fermenting!
If this appeals, here is the link to buy tickets. As with last time, I’m not making money. I am totally covering my own costs, however. I love spreading the good, fermenty word, but I can’t do it if I’m losing money in the process.
Here’s some stuff you can do with kimchi:
- Kimchi mashed potatoes
- Add it to your relish tray
- Chop and mix it into your cheeseball instead of olives
- Mac and Kimchis (Great vegetarian Thanksgiving main!)
- Korean Tacos
- I’m stopping there because why would you need more ideas?
Anyway, come join us on Sunday! We’ll have fun and your guts will thank you (by being silent).