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Become a Team
October 5th Saturday
11 AM - 5:00 PM
LOVE PARK
Center, Philadelphia
KIMCHI WORKSHOP
Make Kimchi your own at Love Park!
This spectacular event will feature Korea's best food tables with all food items priced at $15 or less! This will allow guests to sample a wide range of flavors & options from over 15+ Korean foods!
We do not provide plastic bags.
The kimchi workshop includes the cost of paper bags.
Questions about the Kimchi Festival:
484-213-4603
KIMCHI WORKSHOP
fee: $20
Korean Cultural Foundarion Kcul @Koreanculture
Kimchi Workshop Application
7) Add the pickled cabbage and green onions to the bowl where you prepared the seasoning and mix thoroughly. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
8) After mixing, check the seasoning for the last time and if it is not enough, season with salt or fish sauce.
9) Zack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
Depiction of the instructions
10) Let it ferment for 1 to 2 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 2 days. 9) Check it daily and refrigerate when ready. Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
6) Make the spice paste. Add 1/2 onion, 1/4 pear, 5 to 6 cloves garlic, 0.3 ginger, sugar, shrimp sauce, anchovy sauce, cooked rice, and 0.3 ginger to the seasoning sauce and grind them using a mixer or hand blender. Stir in the red pepper powder (gochugaru).
Simple Cabbage Kimchi Recipe
INGREDIENTS
[Pickled cabbage]
1 medium head napa cabbage (about 2 pounds)
1 cup coarse salt or kosher salt
1 cup water
[Seasoning sauce]
1/2 cup red pepper powder (gochugaru)
1/2 onion
1/4 pear (optional)
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar
2 green onions (diagonally sliced)
1 tablespoon shrimp sauce
5 tablespoons anchovy sauce
2 tablespoons cooked rice
2 tablespoons plum extract (optional)
INSTRUCTIONS
1) Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2) Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
3) Rinse and drain the cabbage. Rinse the cabbage under cold water 2~3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
4) While the cabbage is salting, cut the green onions into 4-5 cm pieces and set them aside.
5) Soak the red pepper powder in warm water.
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