The Fermented Magic of Kimchi

image courtesy Hyunwoo Sun
78a7e62a seeable

Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

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So, Kimchi! You've probably been eating it for years, but now it's time to learn how it works. Just what can you put into it? How exactly does fermentation happen? 

We'll sit down to make a couple types of radish kimchi while we chat about this and more. We'll take a good look at the different types of kimchi, from the red-hot to nice-and-cooling.

Why do you get eighty appetizers - at least one of which is kimchi - every time you sit down at a Korean restaurant? It isn't because they think you're charming! Let's see where kimchi pops up in Korean history, life and cuisine.

We'll also examine some Korean ingredients you might not be familiar with. Once you get a handle on a small handful you'll have a solid backing in what to do with your kimchi beyond popping it on top of rice.

(Class size: 12)

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