Kimchi in Your Kitchen: A Cultural Culinary Class
We'll be learning about the history and cultural significance of Korea's most important food. Then students will have the option to watch or follow along while we go through the two-day process of making kimchi.
Alyssa Wittrock
Average rating:
4.9
Number of reviews:(157)
What's included
2 live meetings
1 hrs 50 mins in-class hoursClass Experience
**This class is available by request. Due to the nature of kimchi making, when requesting a section please allow only twenty-four hours between both class days (ex. Mon and Tue at 11am). If there is an open section, that means someone has requested it but you are more than welcome to join!** This is a culture lesson with a hands-on twist. Day 1: We will begin with a talk about the history of kimchi. We will also discuss how it plays a part in Korean life, and how it continues to influence Korean culture to this day. Then I will go through the first part of making kimchi: salting the cabbage. Day 2: After our cabbage sits in salt for twenty-four hours, I will prepare the kimchi paste and finish making kimchi. Then we will discuss fermentation, how Koreans store kimchi, and how we will be storing and monitoring ours. Students are welcome to follow along with me, or just watch.
Learning Goals
Students will be able to make kimchi at home, and understand both the history and cultural significance of it.
Other Details
Parental Guidance
If students choose to make kimchi alongside me, please be aware of the following:
-Knife usage will be involved, as well as a food processor. A grater could be used in place of a food processor.
-Fermented food is safe for consumption, but students will need to monitor it while it is outside of the refrigerator.
-Kimchi traditionally has seafood in it. The version I am making will have fish sauce, so it will not be vegetarian.
Supply List
An attachment will be provided with the ingredients required for making kimchi. Most are easy to find in the average American supermarket, with the exception of 'gochugaru', Korean red pepper flakes. These can be substituted if need be. -knife -cutting board -food processor or grater (optional) -large bowls -gloves: As disposables may be hard to come by, I keep a pair of dish gloves that I only use for kimchi. -jars for storing kimchi
External Resources
In addition to the Outschool classroom, this class uses:
Joined April, 2020
4.9
157reviews
Teacher expertise and credentials
I lived in South Korea for two and a half years, where I learned to make kimchi as well as many other Korean foods. I was an English language teacher, but part of my job also involved sharing my culture with Korean students.
Now that I am back in The United States, I wish to share what I have learned with students here. I believe it is important to learn about cultures that differ from our own, and I am passionate about knowing where food comes from, and why we eat it. I also like to encourage learners to try new things, whether it's a new cooking technique or branching out one's flavor palate.Reviews
Live Group Class
$20
for 2 classes2x per week, 1 week
55 min
Completed by 4 learners
Live video meetings
Ages: 11-16
2-12 learners per class
