***PLEASE MESSAGE ME IF YOU WISH TO HAVE THE CLASS IN SPECIFIC TIME AND DATE. I CAN CATER FOR YOU.***
you will experience making 2 different types of kimchi which is a traditional style and one extra for seasonal friendly style of kimchi.
Summer time, i tend to use water kimchi that i can use the broth to make a simple noodle dish. yummy.
Winter time, i tend to use lots of fermented prawn or seafood sauce to make it longer to keep the veggie
to keep fresh in fridge.
kimchi is fermented vegetable that is signature dish in korea.
it goes with best with your roast beef,pork,chicken and lamb dinner and more to various styles like BBQ or simply with steamed rice, with lots of green veggies.
what you are going to experience is to make a traditional style of kimchi that you can easily find at super market.
I also going to show one extra style of kimchi that really cater for seasonal availability.
Summer time, i often make them with either cucumber, chive, White radish, and water-kimchi.
kimchi can be spicy for some and it can be catered to your taste.
For Vegetarian or Vegan, i will show you how the Buddhist monk at Temple in Korea, make their kimchi without adding seafood sauce or fermented prawn.