In this workshop, we'll explore seasonal fermentation experimentation using Korean fermentation techniques and flavors! We'll prepare stuffed cucumber kimchi (oi-sobaegi) together. This is a beloved childhood favorite from young Jess’s LA suburban life. Jess will also demo a bonus recipe: it’s going to be surprise! These are plant-based recipes with opportunities to add animal matter! Materials list will be provided upon sign-up. Make-along is optional.
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Earlier Event: June 21
WEBINAR ~ Seasonal Cooking w Kimchi (11am PDT Saturday x/xx)
Later Event: July 18
Chinese Cookery: Mama Peggy's Zongzi