Seung, the author of Everyday Korean, will teach you everything you need to know about kimchi. Expect to learn three different types of kimchi. First, a classic napa cabbage kimchi using her Everyday Kimchi paste that can be used to make kimchi with any vegetables that your heart desires - from cucumbers and cabbage to mangos and tomatoes! Second, a vegan "white" winter radish kimchi that does not use any chili flakes. It is mild and filled with good probiotics. Made with crunchy white turnips that are just beautiful this time of the year. Third, when you don't have time to wait a few weeks for your kimchi to be ready, she will show you how to whip up something quick that mimics the kimchi deliciousness. Let Seung show you her mom's trick in making kimchi slaw, that her close friends refers it to the gate way drug to Korean food.
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