With more than 200 varieties, kimchi is not only rooted in food preservation techniques, but is an integral part of Korean food culture — some families even have their own kimchi fridges! Join Jee Hye Kang and learn how to make a variety of Korean ferments from scratch. Using techniques taught to her by her family, Jee Hye will guide you through making 배추김치 (traditional baechu — Napa cabbage kimchi); 겉절이 (geotjeori — a fresh ready-to-eat Napa cabbage kimchi); 총각김치(chonggak — ponytail radish kimchi); 사과김치 (apple kimchi); along with Korean jook (rice porridge) and a vegetable omelette with which to sample during class.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.