Kimchi Class by Og Lim

Kimchi’s worldwide popularity has exploded in the past few years, experiencing its greatest growth here in the US — in 2023 we imported $30 million dollars’ worth, up more than 40% from the prior year. It seems people everywhere are becoming aware of kimchi’s health benefits and delicious versatility. You have likely sampled and enjoyed the spicy napa cabbage-based ferment—the classic style—but what about cucumber, or scallion, or perilla leaf, or bok choy kimchi? This presentation is your opportunity to learn about the wider world of kimchi, as well as to watch Og put together a batch of the classic napa version, using her family recipe that includes a rather mind-blowing fermentation-boosting rice porridge. Samples and recipes included!