Make Sauerkraut & Kimchi With Tali Biale At Brooklyn ARTery This Saturday

Cortelyou Greenmarket manager Tali Biale is teaching a sauerkraut and kimchi-making class at Brooklyn ARTery this Saturday, April 20 from 3:30-5:30pm. Fermentation Basics: Making Sauerkraut and Kimchi will cover how to lacto-ferment cabbage, carrots, and other seasonal vegetables available at the Greenmarket to incorporate more healthy foods into everyday meals. Tali will discuss the differences between pickling and fermenting foods including green beans, watermelon rind, cucumbers, beets, and turnips.

“There is a Middle Eastern pickled turnip with horseradish that I love and always eat when I’m in Israel–where my family is from,” Tali says, adding that she also loves pickled carrots with mustard seed and curry, but that fermentation lends a deeper flavor than pickling.

“I also love sauerkraut and kimchi as the basis for easy meals–I make a lot of stir-fried chicken with kimchi, or pork chops with sauerkraut. Even just rice, topped with either and a fried egg is a perfect, easy lunch. A friend of mine swears by kimchi-pork stew and I have also made kimchi dumplings! I’ll teach these recipes, but will also bring books and other materials to learn about other kinds of fermented foods (yogurt, kombucha, beer, sourdough bread–all the good things in life are fermented!)”

The class is $25. Reserve your spot here.

Photo copyright OpenJourney.com