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Kimchi Jarring
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
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About the Instructor
James Beard Award winning writer and best-selling cookbook author Edward Lee takes viewers from the farm to his restaurants and home in Louisville, Kentucky and teaches lessons on his beloved dishes including Fried Chicken with Gochujang Sauce, Oysters and Grits, Cabbage-Steamed Fish, and more.
Featured YesChef Instructor
Edward Lee
Bring Nancy’s flavors home and learn the tricks and techniques for creating family meals, seasonal recipes, and dazzling dinner parties.
Edward Lee
Teaches her California cuisine
Join Nancy on a culinary journey to explore her simple, seasonal, and delicious Californian-Italian cooking style.
CLASS RECIPES
- 1. Asian Pear & Cabbage Slaw
- 2. Shallow-fry Fried Chicken
- 3. Gochujang Sauce
- 4. À la minute Miso Hollandaise Sauce
- 5. Cabbage Steamed Fish
- 6. Spicy Asian Marinade
- 7. Ham Salt
- 8. Braised Tofu & Daikon Radish
- 9. Meat Stock
- 10. Kimchi Jarring
- 11. Kohlrabi Kimchi
- 12. Seared Bologna Eggplant & Mushrooms
- 13. Roasted Garlic Mayonnaise
- 14. Eggplant, Bologna & Mushroom Burnt Toast
- 15. Savory Asian Peanut Butter
- 16. Carolina Gold Coconut Rice
- 17. Peanut Braised Chicken Drumsticks
- 18. Hot Vinegar
- 19. Poached Oysters
- 20. Bourbon Brown Butter
- 21. Creamy Grits
- 22. Oysters & Grits in Bourbon Brown Butter
- 23. Open Fire Grilled Steaks
- 24. Open Fire Grilled Vegetables
- 25. Kalbi Compound Butter
- 26. Grilled Quail
- 27. Roasted Banana Barbecue Mop Sauce
- 28. Pickled Watermelon Rind
- 29. Quail with Mop Sauce
- 30. Asparagus and Pine Nut Salad
- 31. Tomahawk Steaks
- 32. Grilled Sweet Potatoes
- 33. Barbecue Brine
- 34. Watermelon Brûlée
- 35. Sweet and Savoury Fried Peanuts
- 36. Buttered Popcorn
- 37. Peanut & Popcorn Watermelon Brûlée
