[Cooking] Kimchies- A Hands-on Kimchi Workshop 1

Kimchi is not just napa cabbage kimchi. This spring, we’ve created a space to make and enjoy different kinds of kimchi together.

We’ll explore the many faces of kimchi by making them side by side, and share a table with dishes that pair well with each kimchi. It’s a chance to slowly and fully experience how rich and diverse the Korean table can be.

This session We will make Seokbakji (radish kimchi) together and enjoy it with Tteokguk (rice cake soup).

The workshop is limited to a small group of up to 12 participants,
and you’ll take home the kimchi you make yourself.

We’ll be waiting for you at the table.
- Time: 10:00–13:00
- Program:
  10:00–11:00  Introduction, cultural context & demonstration
  11:00–12:00  Hands-on kimchi making in small teams
  12:00–13:00  Tasting of pairing dishes & clean-up
- Group size: Intimate workshop, limited to 12 participants
- Food & tasting: One seasonal kimchi is made together; pairing dishes are prepared by the host and served in tasting portions (not a full meal)
- Vegetarian options and other dietary needs can be accommodated. Please let us know in advance, and we’ll be happy to share the ingredient list.
- Please bring: A clean container to take your kimchi home, a kitchen cloth
- Provided by the host: Aprons; all ingredients, tools, and pairing dishes