Kimchi Workshop

Westside Santa Cruz

With Eriko Yokoyama & Masumi Diaz of <A HREF="https://www.facebook.com/probioticfoodclasses/?fref=mentions" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Hakouya Cooking School</A>
Kimchi is a traditional Korean dish of fermented vegetables such as napa cabbage and daikon radish. It can be used in soup, fried rice, sautéed vegetables or just eaten as a side dish. Kimchi is low-calorie, high fiber, and packed with vitamins. It is a powerful antioxidant and provides the benefit of probiotics in the form of lactobacillus bacteria. In this hands-on class, we will prepare the vegetables prior to the class and you will make and take home a jar of napa kimchi. Vegan Kimchi is also available.
About the instructors: Health nut friends Eriko and Masumi started making Miso, Natto, Pickled plum and Sauerkraut together for the family more than a decade ago. They learned so many things over the years about fermented foods and recognized the importance and benefits of it for gastrointestinal health. Both Eriko and Masumi grew up with a probiotic-rich traditional Japanese diet in Japan. Eriko learned authentic French cooking at Le Cordon Bleu in Paris and owned a restaurant for 13 years. And now Masumi and Eriko are passionate about sharing the fermented food classes with our community!
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New Leaf Community Markets

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Kimchi Workshop

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Kimchi Workshop

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