Time to Kimchi

In this season of 'kimjang,' when neighbors get together and make kimchi in bulk in late fall/early winter, we will bring the kimjang community spirit to Manhattan and make a variety of this pungent, spicy goodness.

We'll start with a short introduction of kimchi, how it has evolved over time and discuss its variety. Then we'll make 3 types of the most popular kimchi and guide you on important steps and certain changes to look out for along the way, which will help you not only keep making the three delicious kimchi at home, but also start making kimchi with a variety of other fruits and vegetables with your own spin on this tradition. We'll also prepare a traditional spread eaten on the day of kimjang, and cook with kimchi to further expand your appreciation of lip-smackingly delicious versatility of kimchi.

Menu:

• Baechu kimchi 배추김치 - Spicy Napa cabbage kimchi
• Kakdugi 깍두기 - Spicy radish kimchi
• Dongchimi 동치미 - Radish stick kimchi in chilled vegetable broth (Not spicy, vegan)
• Bossam 보쌈 - Pork belly wraps with fresh kimchi, salted shrimp, ssamjang and leafy greens
• Kimchi jeon 김치전 - Savory kimchi pancake
• Rice

For the safety of all our students, we ask you come prepared for class. This includes adhering to few safety regulations in our kitchen:

• Please wear closed-toe shoes
• Hair must be tied back

Students under the age of 18 must be accompanied by a chaperone that is also registered for class unless otherwise stated.