Kimchi Workshop - March 6th
Kimchi Workshop - March 6th
Welcome to the MotherLove Kimchi Workshop – your passport to unlocking the secrets of crafting authentic and flavourful kimchi in the heart of your own kitchen! Whether you're a seasoned fermenter or just starting your journey, this workshop is tailored to provide you with the essential skills and knowledge to create mouthwatering kimchi at home.
When: Wednesday March 6th 6:30-8:30pm PST
Where: Kombucha Bar 109-889 Vaughan Ave Kelowna BC
What to anticipate:
Journey through Fermentation History
Tasting Tour of Ferments
Hands-On Kimchi Crafting
Essential Tools of Kimchi-Making
- Pro Tips, Troubleshooting, and Safe Fermentation
As you conclude the Kimchi Workshop, you'll not only depart with newfound knowledge but also with a freshly crafted batch of kimchi, detailed instructions, and the confidence to continue your journey into the world of homemade kimchi. Join us for an exploration of Korean culinary traditions, where the art of fermentation meets the joy of creating your own delectable kimchi!
Frequently asked questions
What is Kombucha?
Kombucha is a fermented tea beverage that has been consumed for centuries and is known for its health benefits. It is made by fermenting sweetened tea with a culture of bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY metabolizes the sugar in the tea, producing various acids and trace amounts of alcohol, giving kombucha its slightly-sweet, slightly-tangy taste. It is a source of probiotics, which are beneficial bacteria that can support gut health and digestion. Kombucha also contains antioxidants, b-vitamins and digestive enzymes.
What is Water Kefir?
Water kefir is a fermented beverage made from water, sugar, and kefir grains. It is a non-dairy alternative to traditional milk kefir and is a popular choice for those who are lactose intolerant or prefer a dairy-free probiotic drink. Kefir grains used in water kefir are not actual grains but rather small, gelatinous, symbiotic clusters of bacteria and yeast (SCOBY). When these kefir grains are added to a mixture of water and sugar, they initiate the fermentation process. During fermentation, the kefir grains consume the sugars, producing lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The resulting water kefir has a slightly tangy and effervescent flavor, which can be further enhanced by adding fruit, herbs, or other flavorings during a secondary fermentation. This versatile beverage is not only a source of probiotics but also provides various vitamins and minerals.
What is a SCOBE?
A SCOBY is an acronym for "Symbiotic Culture of Bacteria and Yeast." It is a slimy, rubbery, pancake-like substance that is used to ferment tea to make kombucha. The SCOBY contains a colony of bacteria and yeast that consume the sugar in the tea, producing lactic acid, acetic acid, and alcohol. These acids give kombucha its characteristic sour taste and also have antimicrobial properties that help to preserve the tea. The yeast in the SCOBY also produces carbon dioxide, which gives kombucha its fizzy texture. The SCOBY is also known as "Mother" or "Mushroom" due to its appearance.