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Art and Culture of Kimchee Learning Party

by keiramc

The Sustainable Living Arts School is gladly hosting another hands-on learning party…

Upcoming:

Art & Culture of Kimchee

Saturday, March 28

2:00pm to 3:30pm

Vancouver, Near Thurlow & Robson

Fermenting food is a sustainable practice that is ideal for all of us that live in small spaces.  Join us for this hands-on learning party where we will be introduced to the art and culture of making kimchee, the traditional Korean fermented condiment made with cabbage, garlic, ginger and hot peppers. It’s spicy, delicious and very, very good for you!

You’re warmly invited to share your thoughts and questions  on fermentation and kimchee before we meet. You can add recipes, links, family stories and personal experiences in the comments to this post so we can share our knowledge.  Let’s get this learning party rolling online!

Our hosts for the day live in a small apartment on the second floor of a building with no elevator-stairs only. Please check in with us first if you want to bring the kids.

About our teacher: Inga Min is a kimchee devotee and the the founder of the Shin Myung Korean Drum Group. The group was created to build a community of drummers interested in learning the traditional form of Korean drumming. Watch Inga in action on Living Vancouver.

To register: There are limited spaces to allow for hands-on practice and conversation. Learning parties fill up quickly! Please register with Mona at monaATslas.ca

By Donation: You can’t put a price on a learning party. That said, we want to honour the time and experience that goes into learning valuable skills and sharing them with others. The suggested donation is $25. Donate what gives you joy! If you can afford more, we’ll put it towards making more learning parties happen. If you can afford less, come on down and share your learning with us anyway. All are welcome!

Please bring:

  • $5 to cover the cost of vegetables we’ll be transforming into kimchee.
  • A jar or other small container so you can tend your first batch of kimchee at home.
  • A knife and cutting board for chopping vegetables

We will send out an email with final details (address etc.) to registered participants by Thursday, March 19th. Thanks and looking forward to seeing you there!

3 comments

1 keiramc { 03.21.09 at 11:31 am }

There are some singularly unattractive looking dishes here http://www.lifeinkorea.com/Culture/kimchi/kimchi.cfm?xURL=foods
(kind of reminds of the Kraft commercials of my childhood, only Korean). But perhaps they’re tasty?

2 Elaine { 03.21.09 at 11:40 am }

I’m very excited to be involved with this learning party.

I lived in Korea for seven years and because amazing (and cheap) food was always just around the corner, I didn’t invest much time in actually learning how to make some of my favourite dishes.

Kimchi (or kimchee) is as fundamental to Korean cuisine as rice. One of the beautiful things about kimchi is that it lays the foundation for many different dishes, such as kimchi bocumbap or kimchi chigae, or can be an easy accompaniment to any meal. Simple, delicious, healthy.

Whether it’s new kimchi or old kimchi, water kimchi, or kimchi made of countless different vegetables, all types and stages are delicious and have their own distinctive flair.

With its many forms and varieties, you could eat kimchi every day and never grow tired of it. Throw in the beneficial health properties and you have one of the world’s perfect foods.

3 jacinda { 03.29.09 at 9:31 am }

I attended this pungent food party.
Great to learn the how tos of this amazing condiment-
and to learn from zesty, passionate people.
Thanks so much Everyone!

Looking forward to a couple of days from now
and slicing into those red hot napas.
My daughter Maddy’s comment on kimchee:

“That doesn’t look very good.
It smells awkward.”

And I’m lining up for seconds!

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