Workshop #3 — October 17: Killer Kimchi
By Uyen Pham of Killer Kimchi
Chef Pham is thrilled to be returning to the Austin Fermentation Festival as a presenter for the third year in a row. Growing up, her closest friends were Korean and she spent many meals eating kimchi. Over time, she learned how to make it and quickly realized how different it is in every household and region. Kimchi is a traditional banchan or side dish served and consumed at every meal year-round. This food dates back to the 600’s for medicinal purposes. It is delicious on its own but can be used in many culinary applications. There are endless varieties made for different seasons as a form of food preservation. The most common ingredients include garlic, ginger, scallions, Napa cabbage, Korean radish, and gochugaru (Korean red pepper flake). In Korea, some people still make kimchi in clay pots and bury it in the ground for a slower fermentation. Come join Chef Pham in this workshop as she covers different methods of making kimchi and demonstrates how to make this Korean staple. Register for a free ticket here.
For more info on the 2021 Austin Fermentation Festival click here.