KIMCHI: Think superpowered kraut. With kick.
This is one of the ultimate condiments that, when added to your arsenal of kitchen skills, can really pack a wallop and be that 'je-ne-sais-quoi' ingredient you bring to potlucks and parties. Kimchi is a traditional Korean fermented relish of sorts, a side dish if you will that is used on pretty much everything!
But monotonous a condiment, this is not. This super flavour enhancer can really make a rice, potato or plain piece of toast SING. It can add zing to your favourite broth, liven up pancakes so as to make them a savoury dinner treat. This relish of sorts plays an important role in nutrition, providing the consumer a bevvy of additional vitamins and minerals, live enzymes and those all-important probiotics. These good bugs are so very important in maintaining gut health, digestive function, liver support; they are big players in maintaining our immune system, keeping toxins and heavy metals at bay, increasing our ability to poop like a champ. Oh yes, you will be a champ. Of this, I am sure.
Come try your hand at making your very own hand-crafted batch of kimchi!
At this two hour class, local Holistic Nutritionist Luka Symons will lead us through the traditional and less traditional ways to prepare kimchi. We will sample a few varieties in order to know what flavours to expect, and each participant will make their very own batch to take home. All you need to do is bring your sweet self and the biggest bowl you have in your kitchen. We'll provide the rest!
Mark your calendars: TUESDAY APRIL 26th, 6.30 - 8.30pm at Crop down in Parkdale, with a bit of time afterwards for further questions and clean up.