Tea Time(Korean Traditional Tea) → Kimchi Cooking Class → Wearing “Hanbok”(Korean Traditional Custom)
|Participants at least|
*Kimchi Cooking Class starts at 10:00, 12:00, 14:00, 16:00, 18:00.
– Multi-language Teacher
– Kimchi(They’ll pack you kimchi what you made during class)
– Wearing “Hanbok”(Korean Traditional Custom)
What is Kimchi?Let’s Make your own Korean Kimchi with Packagekorea! Before introducing our course, I’ll let you know about Kimchi more detail!
Kimchi is one of Korea’s most traditional and representative foods. Kimchi is made by salting cabbage, and adding red-pepper powder, garlic, ginger, scallions and radishes. These nutritious foods are mixed and allowed to ferment in order to create what we know as kimchi. The Korean people enjoy this representative side dish, which is well-known for its spicy flavor, with rice. Varying in types depending on the season and location, kimchi offers ingredients rich in vitamin C, Calcium, lactic bacterium and many other nutritious substances. Recently, SARS influence has struck many places throughout Asia. Korea has managed to stay SARS-free and some are saying that the reason for this can be found in kimchi. Some of the food made with kimchi include: kimchi-jjigae(stew), kimchi-guk(soup), kimchi-jeon(a Korean style pancake), and kimchi fried rice. These days kimchi has been fused into western style foods such as hamburgers and pizza, which are loved by many. Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of fermentation suppresses the growth of harmful bacteria. This bacteria not only gives a sourish flavor to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria in the intestines. Not only that, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other acidic foods.
Kimchi Cooking Class
From now on, I’ll introduce how to make Korean representative dish Kimchi!
Prepare all ingredients(Cabbage, radish, peppers and garlic). Cabbage make cut in half, salted and placed aside for one night. The next day the cabbage is rinsed well and water is drained away.
Spring onions and radishes cut into thin slices and mash the garlics then mix with red pepper powder and all ingredients except cabbages. All mixed one became cabbages filling.
The filling is evenly placed between each leaf of cabbage. This is Korean representative dish Kimchi!
After finish your class, they’ll vacuum-pack your kimchi just in case of smell or leak.
Address :Cheonghui Building 7F (J Hill Hotel 7F), 48 Myeongdong-gil, Jung-gu, Seoul, Korea
Line#4 : Myeongdong Station, Exit No.6, 3m away from subway station
Line#2 : Euljiro 1(il)ga Station, Exit No.5, 15m away