Kimchi and Sauerkraut Online

ABOUT

In light of the lockdown Guerilla House is now offering Online Workshops. The workshops are shorter (40min) than our usual half day offering, and donation based for now so we can gauge demand.

The first of our workshops will focus on two super simple and affordable fermentations you can make at home to boost your immune system.

We'll be exploring 

• Kimchi and Sauerkraut
• Basic principles of lacto-veg fermentation
• Equipment required, and
• Shelf life and storage 

There is no charge for this course, however donations will be appreciated. Once registered via Quicket you will be issued with a unique link to join the workshop via Zoom. Please ensure you’ve signed up to Zoom prior to the event.

In the spirit of keeping our workshops participatory, we encourage you to make your own Sauerkraut and Kimchi at home with us during the workshop. If however you don’t have the ingredients or equipment readily available, we'll send you the recipes after the event. 

Things to prepare if you’ll be making the ferments with us

Ingredients:

1 Large cabbage head (Chinese cabbage is the traditional cabbage used for Kimchi - but any cabbage will do)

2 Tbsp salt (any salt is fine, however non-iodised and unbleached salt such as Himalayan or sea salt is preferable) 

5 Tbsp dill seeds (optional)

500ml Water

4 Carrots 

2 Apples 

3 Tbsp garlic cloves (grated or chopped)

1 Onion

4 Beetroots (optional, instead of carrots)

1 Tbsp Ginger (grated)

2 Chillies (optional)

4 Radishes (optional)

3 Tbsp masala (any type)

1 Tsp turmeric

3 Tbsp paprika 

1 Tbsp chilli powder 

2 Tbsp soy sauce

Equipment: 

5/6 350ml glass jars (any jar will do)

2 Wooden spoons (Preferable) - can use metal or plastic spoons or mixers. 

1 Large mixing bowl

1 Medium mixing bowl

Sharp knives

1 Grater (or food processor)

1 Chopping board

1 Measuring jug

See you then :).

This event is subject to postponement/cancellation at the discretion of Guerilla House.