Learn how to make kimchi

Kimchi is a Korean dish consisting of fermented vegetables, which is so popular on the East Asian peninsula that it’s recognised as the national dish in both the North and South. It’s widely eaten by itself, as a side dish or can be used as an ingredient in dishes such as bibimibap. In fact, a lot of Koreans eat kimchi in some form daily.

Dating back to as early as 57 BC, the method for making kimchi was developed as a way of preserving vegetables. As there was no such thing as a fridge freezer back then, it enabled people to harvest vegetables in the warmer months and consume them through the winter.

The most common method of preparation is with napa cabbage (Chinese cabbage), however it is often made with cucumber, white radish, carrot and other root vegetables…or a combination of any of these ingredients.

Additional flavour comes from garlic, gochugaru (red pepper flakes), ginger, spring onions, spices and fish sauce, though it’s not essential to use all of these ingredients all of the time.

The fermenting process produces organic acids that preserve the vegetables and creates a unique sweet, sour, spicy and bitter mixture.

Kimchi has a range of health benefits and is a great source of:

  • Vitamins A, which helps your immune system defend against illness

  • B Vitamins, which are a wide-ranging set of vitamins and include folic acid, which helps the body form red blood cells

  • Vitamin C, which helps protect cells and maintain healthy skin, blood vessels, bone and cartilage

  • Lactobacillus, which is the most common probiotic or “good bacteria” and helps with digestion and skin conditions such as eczema.

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We’re really excited to be hosting our first ever kimchi masterclasses, hosted by long time lover of kimchi, David Anthony Ciaramella.

Attendees will be taken on a journey to discover how kimchi is made as well as how to prepare other fermented vegetable dishes. You’ll leave with the knowledge about how to make these dishes at home as well as three jars that are ready to start the fermentation process. 

The first class will take place on Sunday 26th January 2020. To book, visit: https://www.eventbrite.com/e/kimchi-class-lentils-and-lather-tickets-88398104109 

There will be a second class on Sunday 9th February 2020. To book on this class, visit: https://www.eventbrite.com/e/extra-date-kimchi-class-lentils-and-lather-tickets-89170305785

Tickets to the classes are limited, so book early to avoid missing out.

Event, Food and drinkLentils and Latherkimchi, cabbageComment