On September 19 and 20, Anne Shields Hopkins led a dedicated group of kimchi lovers in an exploration of creating customized kimchi. The workshop was the first to use EAC’s newly remodeled kitchen. Using all organic vegetables, including leafy delicate Napa cabbages grown especially for the workshop by Jim Kovaleski, salad turnips, carrots, ginger, garlic, onion and more, they chopped their way to the first step in their process at the workshop’s first meeting. Looking at the bowl of veggies one participant stated “I love the texture and soft chunks of cabbage. It really looks so pretty.” 

Liz Weaver and Becky McCall pack their kimchi mixtures into glass jars to finish fermenting. [Robin]

After the overnight brining, the mixture was combined with a special pureed sauce and rice congee. The final task was the packing of the veggies and spices tightly in glass jars to take home and enjoy after the fermentation was completed. Hopkins, a mother of three and General Manager of Eat Local Eastport Co-op, gave expert advice and her infectious love of all food fermented was thoroughly enjoyed by all. 

Anne Shields Hopkins (left), instructor, and Sam Cottone work on their customized kimchi blends. [Robin]

Others interested in fermented foods may want to mark November 19th on your calendar, when Hopkins will lead a reprise of her very popular sauerkraut workshop.

For more information or to sign up, please email Alison Brennan at alison@eastportartscenter.org or call her at 454-8822.

Anne Shields Hopkins and Tarah Waters, EAC’s Island Institute Fellow, are very excited about their kimchi-to-be. [Robin]