Korean Kimchi Workshop

1611 East Kalamazoo Street,Lansing MI 48912

14 October, 2022

Description

Kimchi is a traditional Korean dish that utilizes both fermentation and pickling. Originally used to preserve vegetables for the winter months, it can be served with almost any meal, including breakfast. We will explore this ingredient's complex history and culinary use. In this class Kim Bays, of GoGi 2, will talk about how to safely ferment your own kimchi, walk you through a traditional recipe and a cucumber variant. At at the end you will use it in a Doenjang Jjigae, a savory soybean and kimchi stew. You will leave this workshop with a full stomach, a new appreciation of this staple, and a jar of your Kimchi for your household. Kimchi is made with shellfish and fish, however there is a vegetarian alternative. If you're seeking a vegetarian option, please follow up with an email to Matt Jones at [email protected] explaining your dietary concerns.