An informative and interactive, hands-on workshop where you’ll find out more about the history of these tasty and health-promoting food staples and take home a fresh packed jar of sauerkraut and kimchi to watch ferment and enjoy later.
Sauerkraut, traditionally a German-associated fermented sour cabbage dish, is actually believed to be originally from China. There are records of it being used as the staple food by the workers who built the Great Wall of China (dating back over 2000 years). Some believe this fermenting process of simply adding salt to cabbage and allowing it to ferment to be at least 6000 years old.
In this workshop we’ll go over everything you might need to know to confidently and comfortably make either of these easy and super nutritious dishes at home, plus you’ll leave with a fresh packed jar of sauerkraut to watch ferment and then enjoy later.
In the mountainous parts of Korea, people have traditionally relied on pickled vegetables to get them through the cold half of the year. Koreans have perfected the art of pickling, and are particularly known for kimchi. But did you know there are many different kinds of kimchi? This course will cover some of the most popular base ingredients and show you the many vegetables you can use to make kimchi during different seasons.
By the end of the workshop, you’ll be able to:
- Describe some of the history and variations of fermented foods
- Recognise healthy and unhealthy sauerkraut and kimchi
- Follow good hygiene practices to ensure a safe ferment
All ingredients provided but bring tea towels, two 8oz (250ml) glass jars (NOT metal), with tight fitting lids (a metal lid is ok) and a sharp knife (if you have one).
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel your registration, here are our terms and conditions: "What You Need to Know".