Kimchi Workshop

STIR is celebrating fermented foods again this season with a Kimchi Workshop - Wednesday, November 9th.

 

Fermentation is an ancient food preservation process that was largely replaced by modern canning, pickling and large scale processing. Today, people are searching for and reviving this traditional form of food preservation, in part, due to the increase in chronic diseases and ill health that the modern diet can bring.

Why ferment?
• Food Preservation – slows spoilage/extends the life of food
• Flavour Modification – we enjoy the new flavours created through fermentation
• Increased Nutrient Bioavailability of the foods that are fermented
• Digestive Aid and Immunity Enhancer

Anyone can ferment. In our classes we show people how they can ferment various foods without specialized equipment. Our students are usually surprised at how uncomplicated fermentation really is. Fermented foods are healthy for all ages and can be enjoyed on a regular basis. There are so many options for fermented foods and drinks that people could easily eat them every day.

We take any fear and mystery out of fermentation and encourage people to embrace the organisms that live within them. As we care for and nurture these microorganisms, they take care of us. It is that simple and that significant.
STIR ‘s Kimchi Workshop takes place on November 9th. Kimchi is a fermented Korean sidedish, loading with flavour and funky goodness. We like to call it sauerkraut’s sassy cousin. Participants will receive a complete kimchi kit. In the class we will learn about the health benefits of fermented foods and explore how to make them yourself safely and easily. At the end of the class you will go home with your own jar of kimchi ready to ferment. 

Kimchi Workshop Make your own batch of this fermented Korean sidedish. Wednesday November 9, 6:30-9pm Lantzville Class cost: $65/person * includes all ingredient and supply costs.