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.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.