Kimchi Making Class in Yobe

Kimchi Making Class in San Francisco is a 2-hour fun team-building activity led by an expert instructor. Easy booking. Go out to our studio or bring it to your office. Kimchi is a fermented side dish that is the staple of Korean cuisine. The most common types are napa cabbage and radish, though there are in fact many more kinds of kimchi made from various leafy greens or root vegetables. Each batch of volcano kimchi is brined and then fermented at room temperature for several days, depending on the weather. Some people prefer young kimchi that is less fermented. Others like it sour. The ideal time, imho, is between 2-3 weeks fermented. 10 minutes: Welcoming refreshment (Mocktail) 20 minutes: Demonstration on prepping and brining the vegetables and making kimchi sauce 15 minutes: Participants prepare the ingredients, chop, and salt them 15 minutes: Making the kimchi paste and Mixing the ingredients and packing into a jar 10 minutes: Q&A session Kimchi tasting and light bites will be served during our Volcano Kimchi workshops We provide all supplies and ingredients. When you book at your office, we will set up faster if you can provide large bowls, cutting boards, and knives. If you don t have them, no worries! We can bring everything. An ideal space would be a kitchen or a spacious area with a few tables. Dietary Restriction and Allergens Vegan Kimchi: No fish sauce or shrimp paste and GF Allergens: Our kimchi contains garlic and onion, which may be allergens for some. We can adjust the recipe to avoid these upon request.