Learning the Art of Making Kimchi in Korea
When I decided to travel to Korea, I knew that I wanted to experience the country's rich culinary traditions. That's why I signed up for a kimchi-making class. The class was instructed by a local woman who was passionate about preserving Korean food traditions and sharing them with the world.
On the day of the class, we met Jomin, from Cookorean, at Mangeon Market, a bustling outdoor market filled with vendors selling fresh produce, seafood, and meat. We spent some time wandering through the market, selecting ingredients for our kimchi, and learning about the different varieties of Korean cuisine. It was fascinating to see the bustling market in action and to get a glimpse of everyday life in Korea.
After gathering our ingredients, we headed to the instructor's home to start the kimchi-making process. The instructor was patient, knowledgeable, and made the whole process easy to understand, even though there were students from all over the world with different levels of experience. Over the course of the class, we made several different types of kimchi, including radish kimchi, cucumber kimchi, and two types of cabbage kimchi.
Once the kimchi was prepared, we sat down to enjoy a meal together. The instructor had made a delicious pork dish, and we also enjoyed a few side dishes, known as banchan, that complemented the kimchi perfectly. To wash it down, we tried makgeolli, a traditional Korean rice wine that had a unique and delicious flavor.
At the end of the class, the other students were all preparing to return to their home countries and didn't have anywhere to store the kimchi. Since I was staying in Korea for a few more weeks, I ended up taking all the kimchi back with me. The experience of making kimchi and sharing a meal with new friends was one of the highlights of my trip to Korea; it's an experience that I'll always remember fondly.
Kimchi Making Experience Class.
Kimchi Recipes
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