Cooking with Kimchi
March 30 @ 6:00 pm - 8:00 pm$40
We have all fallen for that spicy, tangy Korean staple, kimchi. Whether you are into it for the funky flavor or the beneficial bacteria, you are getting a one-two punch of taste and nutrition. But do you run out of ways to use it in your meals?
Chef Robin Asbell has been playing around with kimchi in the kitchen, and going beyond the traditional banchan (side dishes) beside bibimbap (a Korean rice bowl topped with various proteins, veggies, and a fried egg). It’s delicious on pizza, in dumplings, and more . . . kimchi grilled cheese, anyone?
This class will feature kimchi from two awesome local food companies who produce right here at The Good Acre: Fierce Ferments and You Betcha Kimchi.