This is the first Asian pickling class I will be offering. My friend Sonya Chun has been treating me to her mother's delicious kimchi for sometime, so one day, I asked her if I can learn how to make that kimchi. She said, of course, let's do a workshop. That conversation took place last year. I have made kimchi on my own but you really need to work with someone who grew up with it, to understand the depth of flavors. My research and trial workshop with Sonya started wth a trip to the Korean market and going through the produce section and spice section - you get a whole new perspective on what these ingredients mean to Korean people. Fascinating. We spent the entire rest of the afternoon and evening making kimchi. It's quite laborious but well worth the trouble. Even the lightly pickled kimchi tastes delicious. Wait till the fermented ones. In our Kimchi workshop, we will try to give you as much information as possible, so you can incorporate what I learned from Sonya.
KImchi & Beyond...
If you love Korean food but have been timid about cooking it at home, the best place to start is by learning how to make kimchi. Kimchi is rich in vitamins and minerals and fiber. This “soul food” of Korea often appears on “super food” lists. There are over 200 different kinds of kimchi. Sonya Chun, Sonya's mother, and Sonoko Sakai will guide you through three types of kimchi including the classic whole cabbage kimchi, delicious citrus “water” kimchi, and a fresh seasoned kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious lunch of Pa-Joen (Korean Chive Pancake with shrimp & pork),Citrus “Water” Kimchi,
Nyeng Myun (Cold Korean Buck Wheat Noodle Soup), Freshly Seasoned Kimchi,
& Classic Napa Cabbage Kimchi. Dessert of Homemade dried Persimmon, in a ginger and Cinnamon soup. April 25 from 10 -2 pm. $95. You will take home the classic Cabbage Kimchi to complete the fermentation. To register E mail [email protected]