Korean Job Discussion Forums

[jdog2050]

http://www.facebook.com/events/263998133690321/

Proud to announce our new event, Fermentation Education. A series of workshops and tastings. Learn how to make your favorite fermented foods and how to taste them critically. Take a fun class then head on over to the Spring Beer Festival!

April 21st and April 22nd, starting at 12:30.

[NYC_Gal 2.0]

I'm not sure if I can make it, but a friend brought me some fermented peanut butter about a year ago from the first one, and I would love to know who made it, and if they sell the stuff. It was amazing!

[jdog2050]

[jdog2050]

This just in: the non-alcoholic foods section will now have a portion about SOURDOUGH BREAD!!!

Bob Weimer of the Fog-City International Cafe in Incheon will be giving a tutorial and tips on making sour dough bread in Korea! Sweeet! I mean...Souuurrr!

http://www.facebook.com/fogcitycafe

[NYC_Gal 2.0]

[jdog2050]

Hey everyone (sorry if you get a double email): I'd just like to update you all on how many spots are available. In short, Beer making, Makkoli, and Non-alcoholic are going very fast. Get on it!!! The tasting classes still have plenty of spots. I'll be giving an update coming days that will break down exactly what will be happening during the tastings. Believe me, they WILL be worth it! As always, email [email protected] for your RSVP. Name the class you'd like and the day!

April 21st:
Beer Making--3 spots
Makkoli Making--6 spots
Distilling--8 spots
Non-Alc and Sourghdough--15 spots
Wine Tasting--20 spots
Beer Tasting--20 spots
Makkoli Tasting--20 spots

April 22nd:
Beer Tasting--19 spots
Makkoli Tasting--18 spots
Wine Tasting--20 spots
Non alcoholic--8 spots

[mmstyle]

[NYC_Gal 2.0]

We'll be here for another 14 months or so, so if you make it back before then, send a PM if you're in Incheon or Seoul. Otherwise, enjoy having the ability to go to restaurants and just buy it already made! I had to up my skills in the cooking sector when I moved here. I was able to cook, but never made bread without a bread maker, soaked beans to use for cooking, or any number of other things the way my great grandmother made them before moving here. I like Korean food, but I like variety, so only eat it once or twice a week, and even then usually just cook it at home to avoid excess salt or hidden meat (hubby's vegetarian, and I'm pescatarian.)

[oni]

You can get nut butters and other raw delights ~ check Raw Coledibles on Facebook. Just finished a fermented nut cheese and it was AMAZING!!!

[NYC_Gal 2.0]

[jdog2050]

Hey soon-to-be Fermenters!

The Beer Making Class is *technically* full! The non-alcoholic class for the 21st is half-way full! Other classes still have plenty of slots!

That said, please help us out by getting your money transferred by Monday if you have already RSVPed. If you don't, we will keep a running list, and after Monday it will be first-come/first-served for any full classes.

So, not to sound greedy, just trying to keep things organized!

Here's a map!
http://i.imgur.com/MNzTE.jpg

[jdog2050]

Ok,

This will probably be the final update:

The beermaking class is completely full.

Please check the facebook page for all the other classes and class times.

Also, the deadline for payment is Wednesday. I will check the final tally Thursday morning.

https://www.facebook.com/events/263998133690321/