Kimchi Workshop with Janice Clyne

Join fermenting expert Janice and spice up your life in this fun and informative hands-on workshop to learn all about the delicious fermented food that is kimchi, and make a jar to take home. 

The joy of kimchi is that it's great for gut diversity, it's a fast ferment, ready to eat in 3 to 7 days, it's packed full of flavour and it is a nutritional powerhouse. 

During the workshop we will be sampling a selection of home made kimchi, including,

Sproutchi

Wild Garlic & Leek Kimchi &

Cauliflower Kimchi

Traditional Kimchi

Originating in Korea, Kimchi is sauerkraut's spicy cousin, where it's a staple food and part of traditional cuisine.

Kimchi is a fermented food consisting of a selection of salted vegetables, commonly Napa cabbage, daikon radish, carrots, and onion.

There are literally hundreds of regional and seasonal variations but the main flavour elements are the mighty garlic, ginger and chilli.

Shrimp or fish sauce is usually added but we will be making a vegan version with seaweed flakes and tamari for that taste of the sea. 

Many of the kimchi on the market are incredibly hot but when you make your own you can tone down the heat levels without sacrificing any of the health benefits.

Traditional Gochugaru chilli flakes have a complex flavour, slightly smoky and spicy with a hint of sweetness, but with moderate heat, so even if you don't like really spicy food or are a chilli wimp, like myself, you can still make and enjoy this amazing fermented food.

All the recipes will be e-mailed after the workshop.

Bring a 1 litre glass clip top jar and your best sharp knife for slicing the veggies

We cannot wait to welcome you to this masterclass with Janice, as it promises to be an amazing experience. 

Spaces are limited to 10 people so book as quickly as you can.