I have become a little bit obsessed with all things fermented recently. Admittedly it started with the legendary Tuk Tuck kimchi fries (if you haven’t tried these, you need to, NOW!) Combined with a little research into the power of the gut (recommended reading: Gut: The Inside Story of Our Body’s Most Underrated Organ) and benefits of fermenting goods to support it, I really wanted to learn how to make my favourite fermented foods. Some foods don’t seem to like me as much as I like them, so I need any help I can get to make my digestion system work better. 🙂
A quick shout out on Twitter – it can sometimes be more powerful than Google – and I was inundated with recommendations for Every Good Thing. Thank you people of Twitter – you did good!!
Caroline, the brains behind Every Good Thing, welcomed us into her fabulous home, and after overcoming my incredible kitchen envy (dreamy) I was ready to learn! Now I don’t want to give too much away, as if you want to know more then you should definitely attend one of her fabulous workshops, but here are some of the highlights.
The main focus of the eve is the creation of kimchi (my favourite). It’s fairly simple, just time intensive in terms of all the steps prepping ALL the veg and the creating the delicious red pepper sauce that gives kimchi its distinctive kick. We had a bit of an educational presentation on the benefits of fermentation – with a slice of cake to keep up the concentration – before finalising our beautifully colourful jars of kimchi. Three days of fermentation and this beauty would be ready to eat.
Creating all this food is a hungry job. Luckily there was another snack break. My favourites were the homemade sourdough crackers with “kefiledelphia” (made with milk kefir), little brown shrimps and Caroline’s homemade red pepper sauce. YUMMY! Matched with a delicious glass of kombucha (my other new obsession).
Sauerkraut was a relatively easy task in comparison. The muscle work is in the slicing of the cabbage and squeezing all that moisture! We have three weeks to wait before we can try the benefits of this fermented treat.
After all the hard work, we got finish the delightful eve with a delicious sweet potato dahl and kimcheese toastie (game changer in the toastie world – new addiction). I have since been pretty much eating kimchi for every meal (kimcheese toasties, kimchi scrambled eggs, kimchi fries…) – I am going to be so sad when I am finished! Caroline – please have a kimchi making eve so I don’t get lazy and never make it again!!
If you are also loving all things fermented, I can’t recommend the Fermented Veg workshop (AKA Kimchi College) enough. Easy to follow instructions, lots of scrummy food to try and you go home with enough fermented veg to last for weeks! Or if you want the easy route, you can also buy Every Good Thing treats at Popti and Beast in St Werburghs. 🙂