Healthy eating - Korean style

Chef Ben Thorpe of the Grand Union Restaurant in Fort Benton gave a demonstration and lecture at Simply Natural Monday.

Thorpe lectured on how to make homemade kimchi.

"There's a significant difference in flavor between homemade and store-bought kimchi," Thorpe said.

Kimchi is a fermented Korean side dish that is made of cabbage and other vegetables. Once the kimchi is prepared, it is put into a container for weeks to months to allow it to ferment.

Thorpe covered many aspects of preparing the kimchi, including preparing containers, the different ingredients one can use in the dish and how to keep the container from exploding while it ferments.

"There is a satisfaction in making it yourself," Thorpe said.

At his restaurant, Thorpe said, he only uses organic, and preferably local, ingredients in his dishes and, he added, using these types of ingredients is important while making kimchi. Any ingredients that have been sprayed with insecticide or any other chemical will multiply the detrimental bacteria on them in fermentation.

Thorpe said it is important that the ingredients are clean and unadulterated.

Thorpe's class is part of a monthly series put on by Simply Natural in which they usually bring in Allison Taylor of Havre to give lectures on cooking with organic and health foods.

Peggy Houstis, the owner of Simply Natural, said the lectures are year-round, but they are scheduled more frequently during the warmer months.

The store also brings in Jerry Taylor to give health and wellness classes.

"We are always looking for new thing to have classes on," Houstis said.

She added that those interested in her classes can visit their Facebook page or call Houstis at the store to be put on an emailing list to see what topic the next will be on.

"The one coming up is going to be spring vegetables and how to cook with them," Houstis said.

Houstis said up to 20 people on average attend the classes, but she is always looking for more. Thorpe's class Monday had a donation suggestion of $10, but Houstis said they never charge a fee at any time.

"The main thing is we're trying to bring awareness on health topics in the community and healthy living," Houstis said. "It's so important for me to bring the community together and to have the education and resources available to them that they may not be aware of and helping them make good choice for themselves."

Thorpe is going to come back to Havre at the end of the summer and talk about how to prepare wild game and fillet fish in his next lecture, Houstis said.