make kimchi!

  • Needs a date

  • Needs a location

  • Anyone know how? Would love to learn...

Join or login to comment.

  • Nona

    As a matter of fact I was at Tara's class. It was my first class. I loved it!

    June 29, 2014

  • Angela D.

    Nona, this is an old post and we actually just did a kimchi making class with Tara of Fermentation on Wheels.

    June 29, 2014

  • Nona

    I'm pleased and happy to pay. I'd love to take this class. I'll be disappointed if the date selected is one that I can't make. (Hint: Don't make it Friday night!)

    June 29, 2014

  • Eileen

    I'm willing to pay to learn how to make kimchi. I have a book on it, but nothing beats a class and the ability to ask questions. I'm willing to travel for it too. Hopefully there's parking in the area. BTW, Robin, I'm in Queens too. So Queens is good for me. But I'll go anywhere as long as I can park.

    December 8, 2013

  • Robin K.

    I would be willing to chip in. I can also volunteer my kitchen, would hold about 10 people. But it isn't on a subway line, need to take a bus from the train, so not so convenient in Queens.

    November 18, 2013

  • Adam R.

    I would be willing to kick in for this. Kimchi is something I have really wanted to learn how to do properly. Need to break out of the kraut rut.

    November 18, 2013

  • A former member
    A former member

    Would love to go!

    November 18, 2013

  • Mona

    Hate to say, I probably wouldn't make it.

    June 8, 2013

  • Lisa

    I would be interested, however, weeknights in Brooklyn are a no-go for this Bronx Chick. : (

    June 5, 2013

  • Michaela H.

    Hey all,

    If we want to have a big hands-on kimchi making class, I'm totally willing to do it at my commercial kitchen space in Brooklyn but will have to charge to cover the rental cost and materials. Let me know if you are willing to pay for this kind of class and we could schedule it for early July on a weeknight.

    June 5, 2013

    • Marilyn

      I would love to do that, and would certainly be willing to pay, but will be in Australia the first two weeks of July! Dang...

      June 5, 2013

    • Adam R.

      Yes I'm willing

      June 5, 2013

  • Adam R.

    I'm willing to pay

    June 5, 2013

  • Andrea Nowicki C.

    Depends on date and time.

    March 9, 2013

  • Angela D.

    Hi folks,
    The founder of Mother-In-Law Kimchi is doing a class at Brooklyn Kitchen. You learn to make kimchi and get a copy of her new book for $30. http://www.thebrooklynkitchen.com/web-store/index.php?product=01-27+Kimchi+Cookbook+Event

    1 · January 18, 2013

    • Brian D.

      Hi Angela, Thanks for the last meet up. I'm working on the water kefir and kombucha. Being a new father of Kombucha, I might be a little over protective, but the scoby sank to the bottom. I read up in the Art of Fermentation and it says it should float after 2 days. Do you think I'm a bad daddy and killed the poor thing? Or am I just another kombucha helicopter parent? Thanks

      1 · February 8, 2013

  • R. H.

    Hi Fermenters,
    does anyone know where to buy affordable Kelp seaweed for topping when making kimchi? Or any kind of seaweed that comes in large pieces... It's a little expensive in the health food store.

    January 20, 2013

    • Mona

      Hope it works out. I know I've gotten kombu there in the past. I liked being able to buy just one piece for my needs and not spend a lot of money.

      1 · January 20, 2013

    • R. H.

      @Margeret, thank so much for this info. THis really seem to be a good place for all bulk items. I like their no-frills approach. Looking forward to going there.

      January 20, 2013

  • Kate

    I'm working on fermented mustard. I decided to use sauerkraut juice as a starter instead of whey.
    at http://theliberatedkitchenpdx.com/basics/why-i-dont-use-whey-as-a-vegetable-fermentation-starter/
    I read this:
    "Take a look at the list of bacteria involved in the fermentation of vegetables:

    Lactobacillus brevis
    Lb. plantarum
    Leuconostoc mesenteroides
    Pediococcus acidilactici
    Ped. pentosaceus

    Now take a look at the bacteria found in regular Nancy’s yogurt:

    Lactobacillus acidophilus
    Lb. casei
    Lb. rhamnosus
    Lb. bulgaricus
    Streptococcus thermophilus
    Bifidobacterium bifidum


    What species of bacteria do those lists have in common? Not one!"
    In "Nourishing Traditions, " Sally Fallon often recommends using whey from dairy products for fermenting many things. So there must be some wisdom to it.
    Has anyone thought of getting a lab analysis done of a homemade krauts, so we can learn more about this?

    January 12, 2013

    • A former member
      A former member

      Margaret, if you ever want to try it with kraut juice there is a local organic farm at the Union Square market that sells fermented veggies and they also sell sauerkraut juice in 16oz jars

      January 13, 2013

    • Margaret

      Thanks for the tip. I've tried their sauerkraut before. I'll have to ask them how they do their fermenting. Before I started making sauerkraut, I tasted everything they sell, to get an idea of what to look out for.

      January 20, 2013

  • Margaret

    This could be done at TRS, in Manhattan - it is a rent-a-space, suitable primarily for seminars, but, if properly organized, bringing in table covers, and a suitable amount of bottled water, as well as planning to carry out dirtied receptacles (I don't know that they have facilities for dishwashing). They are at 40 Exchange Place, also known as 27 William St(SE corner of Exchange and William)
    3rd Floor. If you think you want to organize in this way you can contact:[masked]
    [masked]

    In my experience, they are ordinarily very willing to cooperate with renters needs. Going this way would necessitate limiting the attendance and charging a fee that would cover the room rental cost (a maximum hour time for the workshop would need to be decided in advance, as the fees are per hour/per room size)

    January 17, 2013

  • Marilyn

    Would love to do this in a group, and wish my kitchen were large enough to offer up! Unfortunately, more than three people at a time would be pushing it.

    January 16, 2013

  • A former member
    A former member

    Robin and I went to hear Lauryn Chun speak at the Queens Public Library yesterday about her new book, The Kimchi Cookbook, and to taste her samples. Yum! I bought nappa cabbage afterwards to try out the recipe. http://milkimchi.com/

    January 8, 2013

    • Adam R.

      Thanks for sharing the website and recipe. Maybe this'll be my next experiment.

      January 8, 2013

    • Marilyn

      I just bought her book and am looking forward to trying some of the recipes!

      January 16, 2013

  • A former member
    A former member

    Depending on the date, of course :-) I've been wanting to do this!

    January 8, 2013

Want to go?

Join and RSVP

47 going

  • Nat
  • Ted H. +1
  • joe +1
  • Terence +1

    Recently turned vegetarian and love it!

  • Derek

    Love lactofermented­ foods and want to learn more about them

  • Emily A.

    Hi! I'm Emily. I'm a plant based personal chef and wellness coach.

  • Iden

    I am not the pope.

  • Kelly C.

    I'm looking for a fermented foodies community.

  • Kristen H

    Excited to experiment with fermented foods for health

  • Tina

    Better quality foods help a better quality life.

  • silvia

    Hi, My name is Silvia. I've been turned onto fermented foods in the last few years... more

  • Tianjiao Y.

    cofounder of Aktively: make something great with great people.

  • Bella A.

    Hello, I'm Bella. I am a super kimchi, tempeh, kombucha, and sauerkraut fan, and think the time... more

  • nhlennox

    Brooklyn based eater

  • Alejandra

    Lifelong lover of food and cooking.

  • Kamalpreet­ K.

    Looking forward to meeting like minded people

  • Lawton

    Hi!

  • Eileen

    Hi. I'm new at fermenting. I have several books, and I recently got my supplies: Caldwell's... more

  • Nadia R.

    I am health and wellness couch and a founder of Nadia's Nutrition. Find me on my website... more

  • Danielle R.

    Hello, my name is Danielle. I'm a certified holistic health coach and private chef. I love to... more

  • Clark J.

    Have gotten hooked on raw fermented sauerkraut and kimchi bought at Whole Foods and local... more

  • liz

    hello!

  • Julie

    hello!

  • Lisa

    Hi! I've been gluten free since 2007 and paleo since 2011. My food intake is ever-evolving as I... more

  • Matt B.

    Eater, drinker, taster, taste seeker, home pickler. ... more

  • Patrick

    Hello! Making beer, bread, and (someday) borscht!

  • Janet

    I'm new to NYC and looking to meet new people who do similar weird things. :-)

  • Andrea Nowicki C.

    I am a frustrated fermenter.

  • Sofia

    Hello!

  • Marilyn

    Hi, I live in Brooklyn Heights. I've become interested in fermentation largely in order to... more

  • Jamie-Lee N.

    I'm interested in all things homesteading and natural health.

  • Mona

    Home cook & baker, farmer's market/fruit picking/vegeta­ble harvesting junkie. ... more

  • Margaret

    Hi! I'm a raw food educator, raw food chef, and a fermenter. I love... more

  • Adam R.

    Hi. I am relatively new to fermenting but really enjoy it. Have made... more

  • R. H.

    I'm a vegan, vegetarian, raw food enthusiast. I'm curious about fermenting foods.

1 not going

(See all)
  • Robin K.

    I am interested in raw foods and the benefits of fermented foods. Looking to meet... more

Our Sponsors

  • Crock & Jar

    Crock & Jar covers the Meetup dues for the group.

Imagine having a community behind you

Get started Learn more
Henry

I decided to start Reno Motorcycle Riders Group because I wanted to be part of a group of people who enjoyed my passion... I was excited and nervous. Our group has grown by leaps and bounds. I never thought it would be this big.

Henry, started Reno Motorcycle Riders

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy