Sunday 13 June de 14:00 à 15:00
Join us for a workshop on making the perfect Kimchi! Tarryn will walk you through the perfect flavour combination, how to get it ready for fermentation, and the best practices for fermenting your kimchi!
Your teacher: Tarryn
Key ingredients: Napa cabbage, ginger, salt, soy sauce, chili flakes, miso
Tarryn is a British-South African recipe developer, writer, and Head Chef at MOTHER. Though their role now encompasses overseeing the entire menu of colourful and plant-forward dishes at MOTHER, Tarryn began their cheffing career making cakes for the café; it’s a journey that can be traced back to the kitchens of their childhood, baking with their parents and grandmother, so it’s fair to say their heart and sweet tooth are still very connected. They’re obsessed with pushing the limits of vegan baking and patisserie, all the while doing so using consciously sourced ingredients that align with their own and MOTHER’s ethical approach to cooking.
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Platewell is a fresh new cooking school which offers live cookalong classes online, at regular times every week. Recipes are plant-based, and curated to be accessible, nutritious, delicious and beautiful. Our teachers will take you inside their kitchens (virtually of course!), and inspire you to cook healthily and plate beautifully.