Cucumber kimchi is a simple version of kimchi that can be made in minutes! This simple kimchi goes well with grilled meats, rice dishes, and other dishes that need something extra. Unlike cabbage kimchi, it does not need to be fermented but can be stored for a while (if it lasts!). In this hands on workshop, you will learn how to make cucumber kimchi and bring home enough to taste (and share!). Participants are encouraged to bring a reusable container (2 L size) to bring home your cucumber kimchi.
Please note: The recipe for traditional kimchi includes shrimp paste so people with shellfish allergies are not encouraged to take this workshop.
ABOUT THE INSTRUCTOR:
Yong Yi is a kimchi enthusiast who loves to share the goodness of kimchi. He likes to cook and experiment with different ingredients. Often inspired by different cultures, he likes to travel and taste authentic versions of the dish.
ABOUT MUSTARD SEED WORKSHOPS:
Tickets are sold online only on a first-come basis up to 8 individuals to ensure the best instructor-to-participant ratio. This workshop will take place in the Co-op Kitchen, please arrive ahead of the workshop start time to sign in. If (hopefully not!) there are less than 5 registrants three days before the workshop, we may need to cancel and will refund costs. Please email firstname.lastname@example.org with any other questions.
Members pay $30.00 and Non-Members pay $35.00 for this hour long workshop.
Sun, 22 September 2019
1:00 PM – 2:00 PM
Tickets : Cucumber Kimchi Tickets