Mother's Day: Kimchi Workshop

You will be joining Rebecca Ghim, the founder of The Ferm, for kimjang, the process of making kimchi. It is a yearly ritual in late autumn when all the neighbours and families gather to make kilos and kilos of kimchi to preserve the yearly harvest of vegetables. Kimchi comes from the word dim-chae, meaning vegetable dunked in salt brine. As time went on, we started adding more and more spices, and it became the kimchi we know now. Be a part of the tradition by participating in kimjang with Rebecca.

You’ll learn:

▪ How to make a veganized version of traditional mak kimchi.

▪ How to pre-salt different types of veggies perfectly for kimchi.

▪ How to ferment kimchi in different temperatures.

▪ How kimchi has changed throughout history.

▪ How to make shiitake mushroom and kelp fried rice to go with the kimchi.

Rebecca is from Gwangju, South Korea, where they are known for good kimchi even amongst Koreans. Her family has been making their own kimchi for generations and she has been participating in kimjang (the process of making kimchi) since she was little. Her knowledge of the variations of kimchi depending on the geography and variations of recipes depending on the families runs deep.

Kimchi has been a daily part of Korean cuisine for hundreds of years, and its strong flavour and health benefits have now popularised all over the world. However, the kimchi we know is not actually how it looked even a hundred years ago. The napa cabbages were introduced from China only around the 80s and the red chilli was introduced in the 16th century by Japan, which was introduced by the Portuguese who introduced from South America. Garlic, ginger and onion were used not only for their flavour but also for their antibacterial properties. Because the probiotics have survived an antibacterial and antifungal environment, they are stronger and are more likely to survive the stomach acid and thrive in your gut microbiome.

This two-hour class will end with an hour of dinner and drinks including 1 litre of kimchi to take home. It will be a wholesome time to spend with fellow kimchi lovers! Please join us on Sunday, the 30th of March from 4 pm to 6 pm at Sabretooth Hoxton in London.

**Please bring your own 500g containers to take home some lovely kimchi🇰🇷🌶️**