Scoot over kosher dills and Sriracha, the spicy, tangy Korean fermented pickle known as kimchi is now taking up door-shelf space in more and more American fridges. With hundreds of varieties (including napa cabbage, daikon, and cucumber), kimchi is extending its popularity well beyond Korean banchan spreads, into tacos, grilled cheese sandwiches, and hot dogs. Want to take your love of kimchi to the next level? Learn how to make your own at one of these classes offered around the country.
EDIBLE ALCHEMY FOOD CO-OP
Andrea Mattson samples different kimchi varieties, and helps you create your own custom kimchi from local produce.
Dates: April 21; May 1, 3, and 19
THE KITCHEN GODDESS
Chef Jill Welch, co-director of the Macrobiotic Foundation of Tallahassee, shows you how to make your own naturally macrobiotic kimchi with seasonal produce.
Date: April 28
MINNEAPOLIS COMMUNITY EDUCATION
You get a small-scale fermentation kit with this class, which teaches the basics of fermentation and how to make your very own kimchi.
Date: May 28
Cost: $33 ($18 for the class, plus a $15 materials fee)
NATURAL GOURMET INSTITUTE FOR FOOD & HEALTH
New York City
Chef Michaela Hayes of preservation specialist Crock & Jar covers a bunch of lacto-fermentation methods, including kimchi and sauerkraut, with a focus on healthy probiotics.
Date: June 25
REVEL COOKING CLASS SERIES
Held at Revel restaurant, the class includes tasting and making kimchi (remember to bring your own knife), plus take-home recipes. There’s even wine to sip.
Date: September 7
Photo by Chris Rochelle