Fermentation Series: Kimchi
The concept of fermentation is centuries old and has been practiced by cultures around the world. Using simple techniques to preserve local seasonal foods, home fermenting can be used in every season to heighten flavors, save money, and boost nutritional benefits. This series will help break down the process of popular fermented foods and introduce you to many lesser known recipes. Look for the third session, Fermented Beverages, coming soon.
Session 2: Modern Kimchi
Spend an evening dedicated to learning all about this staple of Korean cuisine made from naturally fermented cabbage and other vegetables. This hands on class will include recipes for traditional red kimchi, white kimchi and more modern interpretations featuring interesting local ingredients. Chef Kedan will also discuss the health and culinary benefits of fermenting your own foods as he goes step by step through the production process. Then try your hand at putting together your very own special recipe to take home!
Chef Daniel Kedan owns and runs Backyard Restaurant in Forestville CA where he has become famous for his ever changing seasonal pickle plate and kimchi burger. An advocate for sustainable organic farming, Dan will provide an assortment of produce for this class sourced from his favorite local farms.
Dinner and drinks will be served.