Join Chef Kelly Syms for an hour of furious fermenting action in this Kimchi Quickie class.
There are as many types of Kimchi as there are vegetables, but we’ll focus on Mak-Kimchi aka Napa Cabbage / Wombok (baechu in Korean) square-cut Kimchi.
We’ll show you how to prepare the vegetables, seasoning paste, how to pack jars and how to ferment your Kimchi. We’ll also taste Mak-Kimchi at different ages so you can decide how far you’d like to take your fermentation. Then we will show you a few easy ways to incorporate this delicious ferment into your life.
To avoid the online booking fee, or if you would like to redeem an Essential Ingredient Gift Card, please contact us directly and we will enroll you into this class over the phone (on 02 4926 1991), or visit us in-store.
To Do List:
- Wear closed toe shoes (we love your toes where they are),
- Pull long hair back off your face (“waiter, there’s a hair in my soup”),
- Inform us of any dietary requirements prior to purchasing your ticket/s. Please also be aware that some requirements and/or allergies cannot be catered to – depending on the class.
- There are often leftovers at the end of each class so we ask that you bring Tupperware from home to put them in, as we will no longer be handing out plastic containers in our bid to save the environment.
No refunds/transfers/credits on cancellations, regardless of illness or a change in personal circumstance. For a complete look at the Terms & Conditions of The Cooking School at The Essential Ingredient Newcastle, visit our website.
Before you attend a cooking class at the Essential Ingredient Newcastle it is important that each and every attendee become familiar with the precautionary measures we have adopted in light of COVID-19. Please click on the following link to read our COVID-19 Hygiene and Safety Standards or call our store for more information.