Take your Christmas meal to the next level by learning how to create your own delicious seasonal kimchi and Christmas condiments!
Join Melanie for a festive fermentation workshop using seasonal ingredients where you’ll become confident in lacto-fermentation techniques at this hands-on class. We will make a christmas-inspired kimchi and learn different recipes and approaches in kimchi making. As well as enjoy a demo on different fermented condiments and feel confident to make them at home, ready to add to your Christmas meal!
You will have an opportunity to taste a myriad of ferments from around the world, hear fermentation stories, ask questions and learn hands-on how to successfully ferment at home.
Please bring one 1/2 litre jar – it doesn’t have to be any special jar as long as it has a close-fitting lid and is thoroughly cleaned.
This workshop will be lead by Melanie McIntosh
Melanie McIntosh makes, eats and talks pickles and ferments. From preserving the garden at an early age in Canada to scouting out all the flavours of pickled things while living in Japan thus cementing a love of ‘sour’ and funk. Melanie left cooking at Little Duck the Picklery to make and sell her ferments during the covid years. She has worked in R&D and as a chef in Germany, Poland, New York, and most recently filmed a television show in Japan about the preservation technique called tsukudani. She hopes to inspire and have fun with these microbial meetings and pass on the excitement of creating new flavour potentials with low waste ideas.
Instagram: @_melaniemcintosh_