Hi, Everyone
This is Sam and this is the group for my kimchi making workshop.
Workshop Description:
The workshop is about 3 hours and you will be taught to make a massive 2L jar of white cabbage Kimchi.
I will go through some of the history, science and health benefits of kimchi.
The workshop will start with a kimchi tasting session where you will gauge your spiciness level!
I will make 3 batches of kimchi 12 days before the workshop with 3 levels of spiciness. You will taste each kimchi to deteremine how spicy you want to make your own jar.
I will demonstrate how to make the chilli paste and then you will all prepare the vegetables together. I will show you how to prepare the vegetables and how different sizes might impact the taste, texture and mouthfeel of the kimchi.
The kimchi will contain white cabbage, white raddish, carrot, apple, spring onions, onions, shallots, garlic, ginger, saujeot shrimp and fish sauce.
A vegetarian/vegan/gluten free option is also available using soya sauce, miso paste or tamari please contact me for more information.
Naturally you can omit any ingredient if you wish.
You will finally mix the sauce into the cabbage and chopped vegetables and pack it into your perserving jars to take home to ferment and enjoy.
You will probably have a little kimchi that won't fit into the jar and you can eat it as fresh kimchi (geotjeori) with a sprinkle of roasted sesame seeds.
A pdf recipe file will be emailed to you after the workshop. It contains very detailed step by step instructions and quantities in grams and item units. The file will also have a reference section detailing each ingredient and what to buy, a list of local suppliers for all ingredients and jars and additional notes on storage.
The workshop includes all the ingredients, a 2L preserving jar and instruction recipe pdf.
All kitchen equipment is provided.
The workshop is a fun and relaxing afternoon of hands on making of delicious food, laughing and chatting.
Please check out the photos from my previous workshops.
Please bring a strong carrying bag as the 2L jar inclulding kimchi will weigh close to 4KG.
An apron and gloves are provided but it is recommended to wear old or dark coloured clothes as the chilli paste will stain light coloured clothes.
Venue location:
Buurt Huis Lydia
Basement Floor
Kitchen
Roelof Hartplein 2A,
1071 TT
https://maps.app.goo.gl/hKnng4bE78N1qbsE6
The kitchen area is in the basement of Buurt Huis Lydia.
Cost and payment:
Please make payment of €75
IMPORTANT:
You must make payment before your place is confirmed.
Places are allocated on a first paid, first reserved basis.
If you wish to attend the workshop please make payment as soon as possible, the workshop will be closed once I have received payment from 12 attendees.
This workshop is advertised on multiple platforms, due to processing delays it is possible that you will make payment when the workshop is already full.
In this situation I will refund you immediately and give you first priority for the next scheduled workshop.
It is not possible to show up and pay on the day as I will not have allocated enough ingredients.
Each attendee has to pay the full price for a ticket.
Multiple people can not share one ticket.
eg: A couple can not pay for one ticket and share one set of ingredients to make one jar of kimchi.
If you have not paid by 9pm the night before the workshop you will NOT be able to attend as I will not have purchased or allocated ingredients for you.
Please send me a message to let me know if you have any allergies.
If you have trouble making payment I can also send you a paypal or tikkie link please just contact me.
Refund and cancellations:
100% refund if cancelled at least 7 days in advance.
50% refund if cancellation is less then 7 days.
No refund if cancellation is less than 48 hours before the workshop.
In the unlikely event that I need to cancel the workshop I will automatically issue full refunds within 24 hours.
Let me know if you have any questions.
Art & Crafts Club
Buurthuis Lydia, Roelof Hartplein, Amsterdam, Netherlands
Hi, Everyone
This is Sam and this is the group for my kimchi making workshop.
Workshop Description:
The workshop is about 3 hours and you will be taught to make a massive 2L jar of white cabbage Kimchi.
I will go through some of the history, science and health benefits of kimchi.
The workshop will start with a kimchi tasting session where you will gauge your spiciness level!
I will make 3 batches of kimchi 12 days before the workshop with 3 levels of spiciness. You will taste each kimchi to deteremine how spicy you want to make your own jar.
I will demonstrate how to make the chilli paste and then you will all prepare the vegetables together. I will show you how to prepare the vegetables and how different sizes might impact the taste, texture and mouthfeel of the kimchi.
The kimchi will contain white cabbage, white raddish, carrot, apple, spring onions, onions, shallots, garlic, ginger, saujeot shrimp and fish sauce.
A vegetarian/vegan/gluten free option is also available using soya sauce, miso paste or tamari please contact me for more information.
Naturally you can omit any ingredient if you wish.
You will finally mix the sauce into the cabbage and chopped vegetables and pack it into your perserving jars to take home to ferment and enjoy.
You will probably have a little kimchi that won't fit into the jar and you can eat it as fresh kimchi (geotjeori) with a sprinkle of roasted sesame seeds.
A pdf recipe file will be emailed to you after the workshop. It contains very detailed step by step instructions and quantities in grams and item units. The file will also have a reference section detailing each ingredient and what to buy, a list of local suppliers for all ingredients and jars and additional notes on storage.
The workshop includes all the ingredients, a 2L preserving jar and instruction recipe pdf.
All kitchen equipment is provided.
The workshop is a fun and relaxing afternoon of hands on making of delicious food, laughing and chatting.
Please check out the photos from my previous workshops.
Please bring a strong carrying bag as the 2L jar inclulding kimchi will weigh close to 4KG.
An apron and gloves are provided but it is recommended to wear old or dark coloured clothes as the chilli paste will stain light coloured clothes.
Venue location:
Buurt Huis Lydia
Basement Floor
Kitchen
Roelof Hartplein 2A,
1071 TT
https://maps.app.goo.gl/hKnng4bE78N1qbsE6
The kitchen area is in the basement of Buurt Huis Lydia.
Cost and payment:
Please make payment of €75
IMPORTANT:
You must make payment before your place is confirmed.
Places are allocated on a first paid, first reserved basis.
If you wish to attend the workshop please make payment as soon as possible, the workshop will be closed once I have received payment from 12 attendees.
This workshop is advertised on multiple platforms, due to processing delays it is possible that you will make payment when the workshop is already full.
In this situation I will refund you immediately and give you first priority for the next scheduled workshop.
It is not possible to show up and pay on the day as I will not have allocated enough ingredients.
Each attendee has to pay the full price for a ticket.
Multiple people can not share one ticket.
eg: A couple can not pay for one ticket and share one set of ingredients to make one jar of kimchi.
If you have not paid by 9pm the night before the workshop you will NOT be able to attend as I will not have purchased or allocated ingredients for you.
Please send me a message to let me know if you have any allergies.
If you have trouble making payment I can also send you a paypal or tikkie link please just contact me.
Refund and cancellations:
100% refund if cancelled at least 7 days in advance.
50% refund if cancellation is less then 7 days.
No refund if cancellation is less than 48 hours before the workshop.
In the unlikely event that I need to cancel the workshop I will automatically issue full refunds within 24 hours.
Let me know if you have any questions.
Buurthuis Lydia, Roelof Hartplein, Amsterdam, Netherlands