Learn from Mara and Willow King, the experts at Ozuké, how to quickly and easily make a simple kimchi at home. These pickling pros will teach you the step-by-step process for preparing this beautiful, pungent, fermented food.
Buy the class now for $5 and you own it; watch it as often as you’d like. Learn to make something beautiful, useful, and delicious. Save money, get creative, make a mess, and share your goodies with friends and family.
- Meet the Fermenters – 2:04
Meet Willow and Mara and learn about the inspiration behind Ozuké.
- History & Science – 9:04
Learn about the fermentation process, creating anaerobic environments, why you needn’t be afraid, and much more.
- Ingredients & Tools – 2:44
Gather details about everything you’ll need for a smooth and successful process.
- Step-By-Step – 14:33
Join Mara and Willow in the kitchen and watch the entire process unfold. Enjoy their clear and thorough explanations.
- Troubleshooting – 3:44
Receive guidance about what might go wrong and what you can do to avoid common issues.
Please note that the information presented in this video is for informational, reference, and educational purposes only and should not be interpreted as a substitute for diagnosis and treatment by a healthcare professional.
Mara and Willow King are the co-founders of Ozuké (no, they’re not related, just lucky enough to share the same last name), a unique business based in Boulder, Colorado. Learn what motivates and inspires them as they make and sell live, raw, fermented foods.
Originally from Hong Kong, Mara has worked as a professional chef for 20 years in the challenging and detailed worlds of sushi and Italian fine dining. Meanwhile, Willow is a Boulder native who has worn many hats over the years: marketing, editorial work, corporate fundraising, microfinance, and teaching. At Ozuké, she is acting CEO, but still likes to find time to mess around in the kitchen and make good things to eat. Mara and Willow, friends for over 20 years, are delighted to share their love of fermented foods with you!
- 2 large heads napa cabbage (or 3 small ones)
- 1 ounce sea salt by weight (or 4 teaspoons)
- 1 cup Korean red chili powder (gochugaru) OR 1/3 cup each of
organic cayenne, ancho, and medium roast chili powder
- 1 ounce ginger by weight (or 1/4 cup thinly sliced)
- 1 garlic bulb
- 2 onions
- Cutting board
- Measuring cup and spoons
- Pounding tool (meat tenderizer, rolling pin, etc.)
- Large mixing bowl
- Food processor or blender
- Kitchen scale
- 2 quart canning jars and lids
- Kitchen scale (optional)
- Latex gloves (optional)