I will teach you how to make sauerkraut this Sunday in Los Angeles at Kraut Fest 2009

If you want to learn how to make sauerkraut, kimchi, and choucroute garni, head over to Machine Project in Los Angeles this Sunday, September 6, for Kraut Fest 2009!

I'm teaching how to make sauerkraut (ridiculously easy) but I really am looking forward to learning how to make kimchi from Granny Choe!

UPDATE: the class is now SOLD OUT. If you signed up, I'll see you there!

Taught by Mark Frauenfelder, Erik Knutzen, Kelly Coyne, Jean-Paul Monsche, and the winner of Critter’s 2009 Kimchi Competition, Oghee “Granny” Choe.

Come learn how to make your own sauerkraut, kimchi, and choucroute garni, the signature dish of Alsace (described to us as a ridiculous meat fiesta).

11am - Making Sauerkraut - click HERE for a list of ingredients to bring!

12pm - Making Kimchi - click HERE for a list of ingredients to bring!

1pm - Choucroute Garni presentation & sampling

You can register to make either kimchi or sauerkraut for $10, or both for $15. Registration gets you a “kraut kit” consisting of a bucket, a plate to fit in the bucket and a limited edition, hand-silkscreened poster (see here).

Participants will need to bring their own ingredients (we’ll provide the shopping list). Funded in part by a grant from Slow Food LA. Thank you Slow Food LA!

Kraut Fest 2009! at Machine Project

[#1 posted by nanuq, September 2, 2009 10:19 AM]

Any Youtube videos for those of us who don't live in California?

[#2 posted by buddy66, September 2, 2009 10:24 AM]

wouldn't miss it.

[#3 posted by RationalPragmatist, September 2, 2009 10:32 AM]

Homemade kim chi is the best! But I thought that oysters or shrimp were traditionally used to start the fermenting process.

[#4 posted by gewurztraminer, September 2, 2009 10:53 AM]

Mark posted a sauerkraut how to in January (for those of us nowhere near Los Angeles).

http://boingboing.net/2009/01/12/making-sauerkraut-is.html

[#5 posted by oscar, September 2, 2009 10:58 AM]

Don't you want non-iodized salt in your ingredient list?

[#6 posted by Boinkology, September 2, 2009 11:16 AM]

I second the motion for a you-tube vid of Granny Choe's kimchi. We would be most appreciative.

[#7 posted by Anonymous, September 2, 2009 12:22 PM]

Don't you mean "Choucroute GarniE" ?

[#8 posted by cha0tic, September 2, 2009 1:06 PM]

Bloody Hell! Ace Blotter Art style poster for a Sauerkraut making class. Any chance I can get hold of a poster in the UK?

[#9 posted by Umpqua, September 2, 2009 1:19 PM]

For $1 you can get a PDF of the 1950's "Make It With Salt" cookbooklet from Leslie Salt which is all about pickling and sauerkraut too.

http://store.payloadz.com/details/detail_558609.html

[#10 posted by thebelgianpanda, September 2, 2009 2:20 PM]

Hey Oscar, I've done some testing with different kinds of fermentation (bread, kimchi, 'kraut, etc.) and I have not had a problem with iodized salt, even though I thought I might. I still use Mortons Kosher though, but that's just because I think it tastes just a tad bit better (could be all in my head).

[#11 posted by thebelgianpanda, September 2, 2009 2:23 PM]

RationalPragmatist, yes many kimchi recipes call for oysters when it starts out. While I'm pretty adventurous in the kitchen, I don't think I'm that adventurous yet :)

Instead, I use a liberal amount (~1 teaspoon or to taste per head of cabbage) of fish sauce, which gives the rich umami flavor without the possibility of rotten oysters.