Organised by WINGS
Kimchi has been a traditional dish in Korea for thousands of years. There are hundreds of kimchi recipes in existence today, but one of the most classic includes fermented cabbage, radish, scallion, red chili paste, garlic, ginger and red pepper powder. You can make it at home or buy it in the store. Either way, it should be fermented yet unpasteurized and stored in the refrigerator for the probiotics to stay intact.
Kimchi is low in calories yet rich in good bacteria, fibre and key vitamins. It is known to have many impressive health benefits, including improved digestion & immune function, cancer prevention, and anti-aging effects. As a rich source of probiotics, this fermented food can be beneficial to many health conditions, including diarrhoea, eczema, IBS, ulcerative colitis, Crohn’s disease, H. pylori, vaginal infections, urinary tract infections, recurrence of bladder cancer & etc. The workshop will come with a recipe, all the ingredients you’ll need and a container to bring back your homemade kimchi. The biggest takeaway is not a simple recipe, but a life skill for when your craving hits!
(min 15 pax to start class).
Trainer: Lynn Chang
When Lynn’s children were suffering from a bout of vomiting and diarrhea, she fed them milk kefir given by a friend. They recovered overnight. Since then, she has been a steady advocate for fermented products, making milk kefir for her children, as well as various other food items lke yogurt, gingerbug soda and black ginger, koji, kimchi, kombucha and sauerkraut. She is currently learning how to make her own shampoo, shower gel and facial moisturiser with natural ingredients.
- Event Date:
- Tuesday, 15 January 2018
- Event Time:
- 2.30pm - 4.30pm
- WINGS Junction 8, Office Tower, #05-01
- $38 (Client)