Online Cook-Along - Kimchi & Sauerkraut

Kimchi & Sauerkraut

Date and Time

Thursday 22nd October 2020

7:30pm - 9:30pm

Cost

£20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Fermenting is a brilliant way of preserving cabbage and other vegetables, and allows us to eat 'living food' all year round. Join our popular cookery teacher and chef, Steve to learn the art and alchemy of making your own fermented gut-loving kimchi and sauerkraut using whatever veg you have available. 

The class will include:

  • How to make your own tasty Korean-style kimchi
  • Make your own delicious sauerkraut 
  • Health benefits of eating fermented foods
  • How to use fermented foods in your cooking to bring an extra flavour dimension to your dishes
  • Q&A
  • Recipe handout

For ingredients and equipment needed see below...

About Steve

Steve Wilson loves a funky pickle, and is an extremely popular Made In Hackney cookery teacher (he was also a hit with Jamie Oliver when he visited us!). Steve is the former Head Chef at The Russet, founder of People’s Kitchen community feasts and founder of The Dalston Cola Company. He has recently been getting obsessed with making his own misos, shoyus, fermented drinks, chilli sauces, salsas and other ferments, and is looking forward to sharing some of this knowledge with you.

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class. Please note we cannot share recordings of classes.

INGREDIENTS LIST  

Kimchi

  • 1 Chinese cabbage (also known as napa cabbage, or any other kind of cabbage if you can't get one)
  • 200g radishes or daikon
  • 2 carrots
  • 4  spring onions
  • 3 cloves  garlic
  • 1 thumb root ginger
  • Sea salt
  • 1 to 5 tablespoons Korean Gochugaru red pepper flakes, or Gochujang paste

Saukerkraut

  • 1 large white/red cabbage (or half each of red and white cabbage) or whatever veg you have
  • 1-2 tablespoons Sea salt (20g salt to 1 kg vegetables or 2% ratio)

N.B. These two classic ferments are usually made with a cabbage base, but you could ferment tomatoes, courgette, carrots, mushrooms, peppers, whatever you have available at home, we can work with you during the class to ferment whatever ingredients you can get hold of to make your own version of kraut-chi in your own home. You could also add grated carrot, radish, kohlrabi, garlic, ginger or other vegetables or spices as you please. In Germany they like to add caraway seeds, I often make my sauerkraut with mustard seeds, but you could add Indian spicing, or Mexican spicing, I will be encouraging you to be creative and experimental with your ferments!   

EQUIPMENT LIST

  • Fermentation vessels: hold onto those jam jars! They always come in useful. You could also use kilner jars, crocks, or other containers
  • Fermentation weights: a weight is needed to weigh down your vegetables and keep them submerged under liquid during the fermentation process. There are specific weights that are designed for fermentation that fit inside jars, but most fermented tend to be more DIY. You could use a smaller jam jar filled with water that fits inside your fermenting jar, or a clean smooth stone that fits neatly inside your jar, or even a zip lock bag filled with water. Watch this video which explains more about weights
  • Scales, or a teaspoon: to measure your brine ratios
  • Notebook to write down any notes that you want to make
  • 2 mixing bowls 
  • Chopping board  
  • Sharp knife
  • Grater
  • Clean tea towel
  • Elastic bands

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!


Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.