Announcement: $5 Countertop Kimchi Class

I’m very excited to announce that I’ll be teaching  kimchi-making on Sunday, November 4th from 11am-12pm.  Since I started getting really  into fermentation, kimchi has become a staple in my home.  I love the versatility, the stank, raunchy goodness of it that makes even the blandest dish taste absolutely amazing.  It’s simple as hell to make and I think anyone who is on the fence about “investing” in fermentation will be a total convert after experiencing the ease of this process.  I’m not interested in making any money off of this, I’m just spreading the good word.  $5.00 should cover the cost of ingredients, and will ensure that you get to take your own delicious jar of kimchi home to ferment.

The way I make kimchi requires no special equipment, not even a crock.  You can make it on your countertop, and you can make it according to your own taste preferences!

Here’s the link. Countertop Kimchi 101

If we know each other and you really, really promise to show up, you can just e-mail me at Amanda@phickle.com to let me know you’ll be there.

Details:

  • Learn to make small-batch kimchi. No crocks, cellars or yards required!
  • Recipe/method adaptable to any heat preference
  • Sunday, November 4th, 11am
  • Indy Hall, 20 N. 3rd St
  • $5.00.  Come on!!
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One comment

  1. Amanda says:

    Thanks, Martin! Sauerkraut is about 10,000 times easier than kimchi because there are fewer steps involved and no brining. I’m sure you will have great success!
    I’m putting up a sauerkraut post on Sunday with a variation I heard about from Sandorkraut himself! I’m never home when there’s good enough light to get photos, otherwise it would be up now. Totally agree on the homemade front. Let me know how it turns out!

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