Explore the Korean staple of fermented kimchi, tasting a range of flavors before mixing up your own custom batch.
- Andrea Mattson is the manager of Edible Alchemy Food Co-op and knows her way around fermented vegetables
- Experiment with a variety of vegetables and spices to create your very own kimchi recipe
- Taste several varieties of kimchi and learn about the fermentation process of this vitamin-packed dish
Kimchi is the fermented Korean side dish that’s good on, well, just about everything. It can be spicy, sweet, garlicky, red hot or salty, but regardless of the taste, it’s guaranteed to be mouthwatering and packed with flavor. Join Andrea for a crash course in the basics of preparing kimchi. Sample several varieties for inspiration, before you experiment with traditional and nontraditional ingredients sourced by Edible Alchemy Foods Co-op from local area farmers. Leave with your own unique concoction and the know-how to make more varieties while your vegetables ferment at home for 1-3 weeks.
Andrea Mattson manages Edible Alchemy Foods Co-operative, a local and sustainable produce and bulk co-operative. She is also a member of the Eco Collective in Pilsen where she manages the rooftop garden and teaches practical, food-related workshops to students of all ages. A community-builder at heart, Andrea thrives on finding creative ways to bring her passion for gardening, cooking and medicinal herbs to others. She loves to ferment, experiment, learn and problem solve—especially when it involves seasonal, local ingredients.
Note: Please bring two glass quart jars with lids to transport your kimchi.
Meet the Host
Andrea Mattson is the manager of Edible Alchemy Foods Co-operative, a local and sustainable produce and bulk co-operative that strives to create community around food. Through this endeavor, Andrea has her green thumb on the pulse of Chicago’s locavore movement, as she cultivates relationships...More about this host
leah cooperIf you are interested in Kimchi or fermentation in general, I highly recommend this class. The space was cool and parking free and easy. The instructor was awesome. Informative, friendly, and was able to give individualized help to those who requested it. She answered all questions and let us snack on a variety of yummy samples that enabled the class to experience many different flavors of fermented vegetables. The whole thing was vegetarian and utilized local, organic produce. I think everyone was happy with their own personalized kimchi they took home along with a "zine" all about the fermentation process, we were given to avoid the need for note-taking. Lots of fun overall.
Aubrey Faith-SlakerThis class was a lot of fun. Everyone had their own style of experimentation, and my kimchi is still fermenting! I learned enough to start fermenting on my own and have been pretty successful with it so far! A great space, a friendly environment, and a spirit of enthusiasm about fermenting kept the pretty diverse class all engaged.
Jeff WangAndrea was really knowledgable about her craft and really an expert on the fermentation process. I learned a lot and I left encouraged to try my own fermentation at home. I also like that all veggies were sourced locally and the kitchen space was fantastic. I recommend this to anyone looking to not just make great food but to also learn about the process of how it is made.
Susan FredmanHad a great time. Can't wait to try my kimchi. Andrea is great!
Courtney NogarThis was a really fun and enlightening class. Can't wait to try my kimchi!
Mary FerazzaExcellent Sidetour! The space and Andrea have amazing energy that was present in all the wonderful, fresh veggies that we worked with. Lots of fun! I highly recommend this class to anyone who wants to learn more about creating healthy, probiotic enriched foods.
Jordan LitwinGreat experience. Andrea is awesome and she creates a laid back fun environment where you can learn all about kimchi and other fermented foods, make any types of kimchi you want, and take home materials to help you make them again at home. Highly recommended.