Carolyn will be demonstrating the art of making Kimchi, a traditional Korean delicacy in which the fermenting process is as enticing as the finished dish.
Also spelled kimchee or gimchi, it’s a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”. In traditional preparation, Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.
To learn more about Kimchi, consider a visit to these links: