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In true Rude Health fashion, this won't be your average boring kimchi prep workshop. We're doing 'mak kimchi', which basically means it's 'careless'. Apparently that's to suggest that it's easy to make, and whilst Nick's method is quicker, simpler and far more convenient than some of the more traditional recipes, this workshop is no walkover. But that's why we're so glad to have a great teacher guiding us through it.
In this class
Packed with nutrients, kimchi is used widely as a condiment, ingredient and even a sneaky side dish in both North and South East Asian cuisine. The fermenting process in this recipe will feel familiar to sauerkraut makers in many ways. In Rude Health's hour and a half workshop, you'll learn to brine your cabbage, salt the radish and make a paste.before bringing it all together to ferment, and then burp. The jar, that is.
Kimchi packs a punch for its taste, if not its elegance.
It's also remarkably addictive, brings an added crunch to your bowl. and - when fresh - fizzes on your tongue from the fermentation!
Now you can
Eat & keep
Provided you don't devour it all immediately, we'll send you home with your kimchi in a beautiful Le Parfait jar. Also, if you fancy it, you can take away a copy of Nick's new cookbook, Eat Right, for the discounted price of £12.50 on the day. We are told it is the bible for kimchi and other ancestral foods.
In Korea, instead of saying "cheese" to get people to smile in a photo, they say "Kimchi"! The dish is so popular in Korea that Ko San, a Korean astronaut, took some to space with him. Your dining table might be a little more conventional, but we'll bet the results taste better on land.
Member since July 2016
Nick from Rude Health
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Rude Health was founded in London in 2005 by Nick and Camilla Barnard.
They’re renowned for their innovative, delicious and nourishing food and drinks, winning scores of awards for taste and ethical standards. Nick’s the leading voice of Rude Health rants, and is well-known for his infectious enthusiasm for traditional food and drinks. In 2013, he was crowned World Speciality Porridge Champion in a continuing quest for the Golden Spurtle. Beyond the kitchen, Nick also helps out at Tablehurst and Plaw Hatch biodynamic community farms, where he is found as often as possible, happy as a pig in a trough of acorns.
Rude Health only uses the kind of ingredients you’d have in your own kitchen – nothing artificial, nothing refined. They source our ingredients from fields, orchards and vines – not laboratories. They think food should be made out of food – not thickeners, preservatives, colourings, flavourings and other additives. The proof is in the taste, try it for yourself. When you’ve got food this good inside you, you’ll be up for anything.
Also, for those of you that didn't know, Rude Health just launched a fabulous new cafe in Fulham (one minute from Putney Bridge station). Some Obbyists have been already and reported great things but if you don't believe us, how about this for a review:
"Housed in the historic former home of H J Mulliner & Co, the Rolls Royce and Bentley coach builder, the Café is an upbeat daytime eatery that celebrates positive eating. Rude Health prides itself on producing foods and drinks that only use ingredients people would find in their own kitchens. The same applies to everything that is made and served from the Cafe’s kitchen – nothing fake, nothing artificial.” - About Time
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