Fermenting Kimchi

*NOTE: Session 1 (10:30am-12:30pm) and full-day registrations are SOLD OUT

Join us in the Horn Farm Summer Kitchen as we turn up the spice with kimchi in this two-part workshop!

The winter months are a great time of year to prepare and eat kimchi using the lacto-fermentation method as this salty/spicy dish is loaded with probiotics and other health benefits. There are hundreds of ways to prepare kimchi utilizing traditional and sometimes very non-traditional ingredients. We will guide you through every step of the process and help you create your very own kimchi that suits your spice palette and flavor preferences.

[SOLD OUT] Session One - Spicy Cabbage Kimchi (10:30am -12:30pm)
This hands-on fermentation workshop includes: 

• A short briefing on the history and significance of kimchi.
• An exploration of the intricacies of preparing the traditional tongbaechu version of kimchi, complete with napa cabbage and the distinctive spicy elements of hot peppers, ginger, and garlic!
• Choosing the needed ingredients and supplies.
• Hands-on cabbage kimchi making that allows you to set your own level of spice as you blend these unique ingredients to craft the authentic taste of kimchi.
• Taste testing of various types of tongbaechu kimchi!
• A jar of your homemade tongbaechu kimchi to take home with you.

Session Two - Sweet & Spicy Radish Kimchi (1:00 - 2:30pm)
This hands-on fermentation workshop includes: 

• An exploration of the intricacies of preparing the traditional dongchimi version of kimchi using radishes and a brine made with salt, spices, and a hint of sweetness!
• Choosing the needed ingredients and supplies.
• Hands-on radish kimchi-making that allows you to set your own level of spice and sweetness as you blend these unique ingredients to craft the authentic taste of kimchi.
• Test tastings of dongchimi kimchi!
• A jar of your homemade dongchimi kimchi to take home with you.

As the class concludes, not only will you depart with your own jar of kimchi (one for each session attended), but you'll also gain the expertise and confidence to recreate this age-old ferment in your own kitchen. Sign up today and join us for a delightful journey into the world of fermentation – it's a hands-on experience that promises both learning and flavor!

**Bonus** Participants who register for both sessions will enjoy a discounted registration ticket and take two different jars of kimchi home with them!  Lots of samples will be provided but participants staying for both sessions are welcome to pack a lunch to enjoy during the break. 
 

For all classes: please wear closed-toe shoes, tie your hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating artisanal and fermented foods for several years.  Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.”  She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk.  She and her husband follow a whole-food plant-based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville.  Laura’s nutrition and culinary certificates include: a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell; a ServSafe Food Safety Manager certification; and a Culinary Rx Certificate of Completion from Rouxbe Online Culinary School.  Laura has also completed the Meditation Specialist Teacher Training through the Center for Meditation Science and promotes healthier eating using the techniques of mindfulness and conscious awareness. Laura leads culinary classes at the Horn Farm and has served as a Nutrition Educator at York Fresh Food Farms’ mobile produce markets.  Laura’s formal education is in Nursing and Education.

Laura’s email address for additional information or questions: preservinghome@hotmail.com

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be a accompanied by an adult.

Fermented foods contain live bacteria and probiotics and should be consumed at your own discretion. Please notify the instructor about any food allergies before the start of class.