Cooks and Books: Wild Fermentation: Kimchi & Kombucha

Join us for Cooks and Books, a free, in-person cooking demonstration and showcase of cookbooks at C3 (Corvallis Community Center, 2601 NW Tyler Ave). Learn how to prepare and sample a recipe demonstrated by a local chef as well as browse cookbooks related to the recipe and theme. This month’s theme is kimchi featuring seasonal spring vegetables with Hailey Kimchi. We will learn about traditional fermentation, make a giant batch of kimchi together, and jar them for everyone to take home. Kimchi and kombucha samples will be served. 

This event series is co-sponsored by C3, Corvallis-Benton County Public Library, and Corvallis Sustainability Coalition.

About Hailey Kimchi: Hailey Kimchi is a flavor-obsessed food scientist and nutritionist who builds community through her creative, hyperlocal ferments and pastries… you can find them at her pop ups, fundraising bake sales, and market stands. She is a recent graduate from OSU with an M.S. in Food Science, currently pursuing her registered dietitian credential, a member of the Wild Yeast Bakery crew, and a passionate cheerleader of local farmers and artisans. 

Originally from coastal China, and brought up in Bay Area kitchens, Hailey cooks to explore the common grounds between cultures and opportunities to drive social change. Her one-of-a-kind kimchi and kombucha rotates seasonally, upcycle surplus from farmers, in unexpected combinations, and always packs an “oomph”. Past favorites include golden zucchini kimchi, tomato seaweed kimchi, peas and scapes kimchi, roasted corn jun, and coffee kombucha tonic.