Post Kim Chi zoom class

Day 2 after Kimchi Making

A few days ago, I taught a kim chi making class via zoom. I've taught many classes remotely with my corporate clients, it's a great way to gather folks in their own kitchens and cook together. A team building activity... This became the norm during the covid pandemic years and it's proven to be an effective way to connect teams and families.

This is what I love about cooking! It's so universal! We all eat and we all need to cook. So doing the thing that we all do in our own kitchens and remotely welcoming our team mates and friends into our space to cook the same thing, is a blast! It's a time to show off your aprons, your pets, your kids... your fancy knives. And there's space and time to chat while we're chopping garlic, waiting for something to sear.

The kim chi class was a first for me. It had to be a 2 part series, there's no way to do this in one class. So we picked a time in the morning for part 1. To meet, salt our napa and go over any questions for our part 2. Part 2 was 5 hours later, when the napa cabbage was sufficiently pickled. We signed into our zoom link again and together we rinsed the napa cabbage, made our seasoning and finished our napa kim chi. We also tackled 2 other kim chis:

Cucumber Kim chi

Moo Radish Water Kim chi

Cucumber kim chi is a quick pickle perfect for summer days. And the moo radish water kim chi is made with lots of water to make the most effervescent, sour, refreshing brine/broth. This video was posted so my clients can know what to look for a few days later. The water kim chi is served on the side like a bowl of soup or added to cold buckwheat noodles in Mul Naengmyun. The traditional recipe for Mul Naengmyun broth is beef broth mixed with the radish kim chi brine/broth. For me, my lazy version of this recipe is just using the kim chi brine.