Betty Eatz is teaching us to make kimchi and You're invited.

Hi Friends,

You are invited to the next CookStack Collective class with Betty Williams of Betty Eatz. On August 21, 2026, 12 pm PDT/ 3pm EDT we will gather and learn Betty’s signature methods for both a traditional fermented cabbage Kimchi and a quick pickled cucumber kimchi! I LOVE Kimchi but I am intimidated to make it!

I don’t know about you, but I’m so excited to learn these dishes and use them to perk up everything from tacos to tostadas, quick fried rice or breakfast eggs.

Let’s meet our host for this cooking party:

Having worked in the food world for several decades, Betty has journeyed from a down-home Southern cuisine restaurant in Texas to an international advertising agency in Hungary to a family-owned winery in California. Along the way, she’s run her own menu subscription business, written a newspaper food column for a decade, and ghostwritten cookbooks and blog posts for others.

Now, you’ll find her as the writer, photographer, cook, and washer-upper behind the Betty Eatz newsletter as well as her recipe blog, podcast, YouTube, and Instagram.

Curious about the CookStack Collective?

The CookStack Collective is a new cooking class series created by 12 Substack food writers and recipe developers who know that food is even better when it brings people together. Over the next year, paid subscribers to all of the participating newsletters will get access to a monthly live Zoom class featuring a different host, fresh recipes, and the chance to cook along, ask questions, and learn directly from some very talented cooks.

Access to CookStack Collective classes is exclusively for paid subscribers. Along with the recipes, stories, and subscriber perks you already get here, you’ll also have access to these live classes, the class materials, and all 12 of the class recordings. If you’ve been thinking about upgrading, this is a deliciously good reason.

Below is the link to register for the Kimchi class and the recipes!!