Mark your calendar and reserve your seat, because Monday, March 14th I’ll be giving an interactive workshop on kimchi, saké and Asian ferments at La Centrale Culinaire in Montreal.
With help from Talk With Your Mouth Full, I’ll be teaching everyone how to make Kimchi and Makgeolli (saké for beginners). Participants take home a litre of their own kimchi (vegetarian option available) plus some koji to make your own rice wine at home.
At the class, you’ll taste a couple of the delicious ferments I’ve made including sakezuke pickles, a couple kinds of miso and three types of kimchi.
You’ll also head home with recipes and for kimchi and Makgeolli and lots of info on their histories and traditions.
That’s a full 3 hours of Asian ferments…and fun.
Here’s the Facebook event, where you can find out more about the event, get tickets and read about three of my top food moments and how obsessed I am with healthy gut bacteria. Hint: super obsessed.
Kimchi and Saké and Asian Ferments Workshop
Where: 5333 rue Casgrain, suite 311
When: Monday, March 14, 6-9pm
Spots left: 8! We can’t take more than 25 people and we’re filling up fast!
How much: $45
How to register: Eventbrite