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Kim Chee & Fermentation with Chef John Littlewood
May 27 @ 9:00 am - 1:00 pm
In this class with Chef John Littlewood, you will learn how to make different kinds of Kim-chee. We will review vegetable fermentation types, history, chemistry, nutritional benefits, then move on to Kimchee history, variations and uses, and a demonstration, then students make two kinds of kim-chee, then a tasting.
Ferments (Demonstrated): Kim Chee
Ferments for students to make: Two Variations of Kim Chee
All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
John Littlewood is the Executive Chef at Ceres Community Project, a non-profit based in Sebastopol, Ca. Ceres teaches volunteer teenagers how to cook and sends the food they prepare to people battling serious illness.
After graduating from the California Culinary Academy, John worked in Michelin-starred restaurants and hotel barges in France, luxury hotels in the Caribbean, and taught culinary arts at Columbia College in California’s Gold Country. He has presented his recipes at The Chefs holidays at the Ahwahnee Hotel in Yosemite and the World of Flavors Conference at the Culinary Institute of America in the Napa Valley. His work has been featured in Bon Appétit and Cooking Light magazines, and his cookbook, Celebrating the Seasons at Westerbeke Ranch, was published in 2006.
John is very passionate about the flavors and health benefits of fermented foods, and loves to share them!