I’ve heard some friends mention that they are “zoom-ed” out during this pandemic but I’m really liking some free virtual cooking classes lately. One in particular was this one called Probiotic Gut Health & Fermented Foods Cooking Demo, hosted by Blue Zones Hawaii , led by Hawaii Master Food Preserver Terri Langley (@antyt). She shared a very simple kimchi recipe consisting of a few ingredients high in nutrient value, antioxidants, etc. Terri mentioned that this recipe can be used for almost any vegetables you have on hand except kale, such as onions, bok choi, carrots, cucumber. Also you don’t need to peel the ginger, just peel away the blemishes, because there are nutrients in the skin.
Replay: Vimeo video (password bzphawaii)
Here’s an interesting article I found about Terri: You Can Now Buy These Small-Batch Fermentations From An ʻEwa Beach Master Preserver
Previously Terri gave a workshop called Growing Kitchen Scraps Workshop (access code !E2g?J*G). It was very inspirational!
