A few Sundays back, we took over a guestaurant in Redfern to get messy. Cabbage was chopped, vegetables were brined, milk was kefir-ed, kombucha was drunk and much was learned.
All in the glorious undertaking of learning how to use fermentation to make healthful and seriously delicious stuff out of simple fresh ingredients. Triple yum.
Such a jam-packed day! Students learned the ins and outs of krauts, kefirs, pickles, kombucha and other funky fermented tonics like kvass and rejuvelac.
One of the yummo ferments that students had with lunch during this workshop was Gillian’s Kimchi. Here’s how to make it yourself:
Inspired by A. Dove
To prepare the vegetables:
To make the paste:
To make the paste, gradually pound in a mortar and pestle (or food processor), all the paste ingredients starting with those with least water content and the most fibrous. Add salt intermittently as you prepare the paste.
You can prepare all the paste in the mortar and pestle or start the coarse ingredients there and then transfer them to the food processor to finish blending them all together.
When paste is made, add the prepared paste to the vegetables.
Winter is the perfect time to be making these sorts of things – it’s dark early so there’s more time (for some of us) in the evenings, and it’s the season to get your household pumped full of nutrient-dense, pro-biotic wonderment to guard against Winter lurgies.
And if you’d like to join us to learn the delights and secrets of making great ferments, our fermentation workshops are here.
Get in quick, they fill fast. We’ll be releasing some more dates shortly (including further afield around NSW), so make sure you’re on our newsletter for updates!
Are you on a fermentation foray? What are you experimenting with?
Lead Kimchi photo via Maangchi