Korean Kimchi

Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chilli powder, garlic, ginger, red pepper and sugar and its recognizable tang from fish sauce. You are likely familiar with the most common type of kimchi, known as paechu kimchi, which is made from Chinese cabbage, although there are actually more than 100 different versions of this classic side dish.

Those who enjoy sauerkraut for its health benefits and delicious tanginess, may enjoy its sometimes (but not always) spicier, Korean cousin. Cecilia will show you how to dial up, and dial down, the chilli factor.

In this workshop, Cecilia will explain the history of kimchi and will teach the group several recipes.  You'll make some different types of kimchi, some of which can be eaten almost immediately.  Cecilia will also bring kimchi which has fermented for several weeks so that you can taste a more mature version.

Whilst your kimchi is resting, Cecilia will show you how to make Korean fried rice which includes kimchi.  You'll all then enjoy a meal of kimchi, bossam (Korean pork lettuce wraps) and fried rice.

About the tutor

Cecilia Kim has taught Korean Cuisine at Selwyn Community Education for several years. She also teaches Korean language. Her warm and humorous teaching style has earned her a devoted following. Cecilia loves to share the history and food culture of her homeland.

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