Korean Kimchi Masterclass
Learn to make kimchi, the popular and healthful Korean fermented cabbage dish. Your course fee includes all ingredients ($45). This course is spread over two afternoons so you can learn more about the processes involved in making kimchi.
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Sat 07 Jun
- $130.00 incl. GST
Sessions
Session 1
Sat 07 Jun 09:00 - Sat 07 Jun 13:00At Selwyn College, Auckland.Session 2
Sun 08 Jun 09:00 - Sun 08 Jun 13:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chilli powder, garlic, ginger, red pepper and sugar and its recognisable tang from fish sauce. You are likely familiar with the most common type of kimchi, known as paechu kimchi, which is made from Chinese cabbage, although there are actually more than 100 different versions of this classic side dish.
Those who enjoy sauerkraut for its health benefits and delicious tanginess, may enjoy its sometimes (but not always) spicier, Korean cousin. Cecilia will show you how to dial up, and dial down, the chilli factor.
In this workshop, Cecilia will explain the history of kimchi and will teach the group several recipes. You'll make some different types of kimchi, some of which can be eaten almost immediately. Cecilia will also bring kimchi which has fermented for several weeks so that you can taste a more mature version.
Whilst your kimchi is resting, Cecilia will show you how to make Korean fried rice which includes kimchi. You'll all then enjoy a meal of kimchi, bossam (Korean pork lettuce wraps) and fried rice.
Course outline
- How to buy good cabbage and to preserve,
- How to make sauce for kimjang kimchi
- How to use green part of cabbage and radish
- How to keep kimchi and various vegetables stored safely for months
- How to cook ripe kimchi and sour kimchi
- Some recipes covered: Nabak-kimchi (watery kimchi), young radish kimchi (yeolmoo kimchi), cucumber kimchi, Kimjang kimchi, Radish kimchi (ggakdoogi), pa kimchi, white kimchi (baek kimchi). The actual recipes on the weekend will depend on the market conditions (what vegetables are available).
About your tutor
Cecilia Kim has taught Korean Cuisine at Selwyn Community Education for several years. She also teaches Korean language. Her warm and humorous teaching style has earned her a devoted following. Cecilia loves to share the history and food culture of her homeland.
