The Kimchi Master Course

Authentic Korean Cusine

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THE KIMCHI MASTER COURSE

1.  Introduction
     1-1. What is Kimchi?
     1-2. What is Fermentation & 
            Why Should You Eat 
            Kimchi?
     1-3. Why Should You Make 
             Your Own Kimchi?
2. Fundamental Concepts of Kimchi
    Making
     2-1. Three Essential 
            Ingredients: Vegetable,
            Salt, and Water
     2-2. Seasoning Ingredients
     2-3. Busting Kimchi Storage
            Myths & Optimal 
            Fermentation Conditions
            for Kimchi
3. Substitute Hard-to-Find 
    Ingredients with Local/Easy
    to Find Ingredients
    3-1. Napa Cabbage & Gochugaru
           Substitutes
    3-2. Fish Sauce & Starch 
           Mixture Substitutes
4. Super Easy Kimchi Recipes - 
    Authentic Flavors with a 
    Modern Approach
    4-1. Napa Cabbage Kimchi 
           (Mak-Kimchi) with Starch
           Mixture Substitutes
    4-2. White Kimchi (Baek-
           Kimchi)
    4-3. Green Cabbage Kimchi 
           with Gochugaru 
           Substitutes
    4-4. Korean Radish Kimchi 
           (Ggagdugi) with & 
           without Oysters
    4-5. Red Radish kimchi with
           Radish Tops
    4-6. Ten Minute Classic Water
           kimchi (Mul-Kimchi) & 
           Water Kimchi with Local
           Ingredients
5. Final Assignment: Create Your 
    Own Kimchi 
6. FAQ / Troubleshooting
7. Resources
8. Have Your Kimchi Questions
    Answered: 20 Minute 
    Consultation Call with 
    Hungry Gopher
9. Receive your Free Gift, Hungry
    Gopher's Simple Korean Cooking
    E-CookBook

Still Have Questions?
email: info@kimchimastercourse.com
or call me at (323) 505-9169

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