Kimchi-Making with Seasonal Vegetables

image courtesy Diana Kuan
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Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

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There are many varieties of kimchi using everything from traditional Napa cabbage to radishes to chili peppers. In this fully hands-on class, you'll learn how to make two types of kimchi using fresh seasonal produce. This could mean rhubarb in the spring, cucumbers in the summer, or bok choy in the fall and winter. We'll get creative with fermentation so you'll leave inspired to try out your new skills with farmer's market produce!

We will cover the basic tools and ingredients you'll need for making any type of kimchi, then dive in to the specifics using our seasonal veggies. We will also touch on how the traditional art of fermentation is great for gut health. You'll leave with instructions for home fermentation and two jars of small-batch kimchi that you created yourself.

This class uses all vegan-friendly ingredients. Please let us know upon signing up if you have any food allergies. 

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