Tim’s Travels: Winter Fearless Fermentation

Tim's Travels
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

ST. LOUIS –  Looking to learn a healthy new skill for the new year?

Tim Ezell was live in Maplewood for a preview of  Fun Fearless Fermentation!  Ezell and Robin Wheeler made delicious basics: a green cabbage sauerkraut, winter kimchi, wine vinegar, and sourdough starter.

 Winter Fearless Fermentation
Larder & Cupboard, 7310 Manchester Road, Maplewood, MO
Wednesday, January 16
630pm – 830pm


Kimchi Omelette
Yield: 1 omelette

3 eggs, beaten
Salt and pepper
1 tablespoon butter
2 tablespoon shredded cheddar cheese
1/4 cup kimchi, squeezed dry and chopped

 Sourdough biscuits
Yield: 6 large biscuits

4 1/4 oz. pastry flour
2 teaspoons baking powder
3/4 teaspoon salt
4 oz. butter, cut into small cubes and chilled
8 oz. sourdough starter

Yield: one quart

1 medium head of green cabbage (about 3 pounds), shredded
1 1/2 tablespoons kosher salt
1 tablespoon caraway seeds (optional)


Latest News

More News