We will learn how to ferment and make kimchi in East Los Angeles! It will include cutting up the cabbage, salting, making the kimchi sauce, bottling, and understanding the science behind kimchi fermentation. Throughout the kimchi process, we will also explore different rice grains and how each one is cooked. Once we finish bottling, we will eat some homemade kimchi made ahead of time to eat with freshly cooked steamed rice and snacks. It is a 2 hour class filled with lots of knowledge. You will go home with the recipes and your own bottle of kimchi to ferment for quick 24 hour fermentation.
I'm a home cook and freelance cooking instructor, and I focus on teaching people how to cook underrepresented foods. My speciality is Lao cuisine and fermented foods. I started teaching as a hobby 5 years ago and now I do food events full-time whether its speaking or teaching events. My background is a masters in counseling psychology and I apply my education in how I teach all types of people. I grew up in a Lao household so I started learning how to cook as a young kid. I have traveled to Korea, Japan, Hong Kong, Thailand, and Laos to further my knowledge about cooking Asian cuisines.
kimchi ingredients: cabbage, carrots, onions, green onion, daikon, ginger, fish sauce, salt, pepper. steamed rice and tea
fermentation equipment: mason jars
We will be doing all the cooking at my home in East Los Angeles. My place is fulled with all the necessary equipment to ferment and eat kimchi!
Kimchi Fermentation in a chef's home