Through his restaurants, Danji, Meju and Little Banchan Shop, chef Hooni Kim tells the story of Korea through food. Learn from the master at this intimate, kimchi-making workshop.
On November 24, Kim will host a hands-on class at Platform by The James Beard Foundation. There, Kim will walk attendees through the science of the fermentation process and the health benefits behind the dish. Together, attendees will prepare two types of kimchi, napa cabbage and Korean radish, accompanied by glasses of takju from local Korean rice wine producer, Hana Makgeolli. Each participant will take home their own jars of kimchi and Chef Kim will also have his cookbook, My Korea by Hooni Kim available for purchase.