# Our Fermentation Master class is loads of fun!
Attendees learn to make delicious, nutritious, economical ferments in this 2 hour hands on workshop. This week, our participants made a big batch of KIMCHI!!!
Kimchi is a staple in our household. Not only can it be added to almost any dish for a fantastic burst of spicy, sour, and unique flavor, but it introduces important and healthy microorganisms to the digestive tract to keep the body in tip top shape!
Homemade kimchi is easily customized using whatever ingredients you have on hand. You can mix up the vegetable base, as well as the spice rub/paste for endless flavor combos! Kimchi making is a method rather than an exact recipe, and we break down all the fine details in our Fermentation Master Class.
For today's kimchi, we used lots of horseradish, ginger, garlic, and homegrown onions and peppers from our garden in the spice paste. For the veggie base, we used cruciferous broccoli, cauliflower, carrots, cabbage, and more onions!
Pre soaking the veggies for a few hours in a brine of salt water is key to start the whole recipe. We pour off the brine, but do not rinse the veggies so it stays salty enough.
It's important to chop the veggies into the exact sized pieces you want for your finished product, because they will not break down further. We like bite sized for our fermented veggies!
We start the spice paste by grinding dried peppers from the garden. You can leave out peppers if you prefer mild, but we like a lot of heat!
A food processor makes it so easy to mix the spice rub.
We zipped up the ground peppers, onions, garlic, ginger, and liquid aminos until smooth. Taste the paste to make sure the ratios of ingredients are on point, but make note that it will be significantly diluted once you add it to the veggies and let it ferment.
Once you love the flavor of the spice paste, add spoonfuls to the drained veggies.
Then pack the spiced veggies into mason jars and cover with more salt water.
Cover the jar with bits of fabric so that the mix can breathe and ferment over the course of a few weeks. Jars can be stored in a cool, dark place while the microorganisms do all the work of converting this product into yummy yummy kimchi! Taste it after a few weeks. With a little practice, you will get the hang of the exact right amount of fermentation! Once it's fermented and delicious, add it to any dish you want to introduce extra flavor and healthful organisms. Store jars in the fridge while using.
Our happy attendees went home with their own jars of kimchi at the end of the day! They enjoyed this little experience together as a date - what a great way to upgrade your knowledge base and homesteading skillz while bonding with loved ones!!
$44 suggested donation. [***RESERVE YOUR SPACE IN THIS WORKSHOP THROUGH AIRBNB EXPERIENCES!***](https://www.airbnb.com/experiences/962621/book?scheduled_id=20858956) *The Garden of Eden is a private club, and this experience is for members only. Read more about our membership on our website [here](https://www.intothegardenofeden.com/membership).* We will gift you a private Copper Membership with your reservation in our experience! This gives you access to GOE amenities and services and will be valid for a whole year.
Because we stand in support of the greatest good & especially the revolutionary potential of this platform, we've never cashed out any $teem or even powered down - which is good for everyone! This means that when you upvote our posts, you are increasing the value of your own $teem wealth as well!
www.intothegardenofeden.com
A better world IS possible~*~
https://www.youtube.com/watch?v=Fn7e_XTYn5U
Originally posted here: https://steemit.com/gardenofeden/@gardenofeden/kimchi-making-in-our-fermentation-master-class
No comments:
Post a Comment