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

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: Pay by donation, whatever you can afford at this time. This money will be used to help fund our FREE COVID19 emergency meal service and keep our charity going at this difficult time.  

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
  
• 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 band

Refunds: we require a minimum of 3 days' notice for any cancellations or transfers once you have booked onto a class.

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

Location: Zoom, details provided after booking