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Hae Jung Cho, chef and culinary historian, discusses and demonstrates making kimchi, the national food of Korea. The average Korean eats about 40 pounds of kimchi a year, with several types of kimchi being served at each meal. Eaten for breakfast, lunch and dinner, kimchi is spicy, tangy, crunchy and filled with umami. But why do Koreans bury their kimchi in the ground? And are all types of kimchi spicy? Can vegans eat kimchi? These and other kimchi mysteries will be explained. Hae Jung will discuss the history of kimchi, the science of fermentation, and then demonstrate how to make Korea's most famous kimchi, Poggi (whole cabbage) kimchi, made during the fall as part of the seasonal ritual of Kimjang. This is the kimchi that was traditionally put in earthenware pots in the ground for long-term preservation.
Everyone who makes a reservation for this event will receive a recipe so they may make it at home.
For ADA accommodations, call (213) 228-7430 at least 72 hours prior to the event.
Para ajustes razonables según la ley de ADA, llama al (213) 228-7430 al menos 72 horas antes del evento.