Can't wait for this workshop all about Kimchi and Koji! It'll be a hands on journey making two different types of Kimchi that you can take home to share and watch ferment. We'll also put up a batch of kimchi in a traditional Onggi and bury it in a hole in Natasha's garden to let it sit there until after winter. x
We'll talk all about KOJI and the many fabulous ways to use it - how to grow your own. I'll show you how to make amazake - and have some ready made to use as a sweetener. We'll make a batch of miso together for you to take home, and then some soy sauce to take and also leave to ferment at Natasha's. If there's time we'll also put up a batch of Korean style rough rice wine called "makgeolli" - or in Japan - Doburoku.
In amongst all that we'll eat lunch together and walk Natasha's winter garden. I love being there - and can't wait to leave our fermenting stamp in her gorgeous garden. x Come and join us. Link below. x