Make your own batch of this fermented Korean sidedish.
Join us for this hands-on workshop to create your own batch of kimchi – ready to take home and ferment. We will sample different kimchi batches and also learn how to use it in creative ways in your everyday cooking.
Tuesday, October 20, 6:30-9pm
Costin Hall Kitchen, Lantzville
Class cost: $60/person
* includes all ingredient and supply costs
October is fermentation month at STIR – all classes will feature various forms of fermented foods and drinks. Also this month: fermentation information session, cheese-making, kombucha workshop and a Japanese dinner.
with guest chefs Sarah Wallbank and Takashi Ohya
Riso Restaurant Lantzville, Monday, October 5, 6-9pm
$75 per person, or $90 including wine pairing
Sarah and Taka will take you on a culinary journey to Japan. The meal will include traditional Japanese fermented ingredients
to celebrate STIR’s Fermentation Month. Limited seating.
茶碗蒸し • Savoury Egg Custard
味噌漬けサーモン • Miso Marinated Salmon
ほうれん草の胡麻和え • Spinach with Sesame Dressing
たたききゅうり • Smashed Cucumber
炊き込みご飯 • Carrot Rice
モンブラン • Mont Blanc Pastry
October is Fermentation month at STIR – all classes will feature various forms of fermented foods and drinks. Also this month: fermentation information session, kombucha and kimchi workshops as well as a cheese making class.
Start 2015 off with some culture by learning how to make your own kimchi (fermented Korean sidedish)? Join us in January to make your own batch – ready to take home and ferment. Also, learn how fermented foods can aid digestion and improve immunity.
For more information and to register
Kimchi workshop 2015