Kimchi Fundamentals: Three Styles of Korean Fermentation

Explore the tradition and technique behind one of Korea’s most iconic foods. In this hands-on workshop, you’ll learn how to make three distinct styles of kimchi while gaining a deeper understanding of fermentation and flavor.

In this workshop you’ll:
• Learn the history of kimchi and its many regional styles
• Make classic napa cabbage kimchi and fresh cucumber kimchi
• Create water kimchi (mul kimchi), a light, tangy style fermented in a refreshing brine
• Learn fermentation basics, timing, and storage

You’ll take home multiple jars of kimchi. All materials included; no experience required.