18 Reasons: Kim Jang: Korean Kimchi Making with Bossam

Kim jang is the communal Korean tradition of making and sharing kimchi for winter, emphasizing cooperation and solidarity. Under the guidance of Chef Polly Sang, we’ll learn the essentials of Korean home cooking with two iconic dishes: kimchi and bossam. As we make kimchi from scratch, Polly will guide you in the principles of brining, fermentation, and building lactic acid with her tried-and-true recipe. We’ll create a whole meal of slow-simmered pork belly served with soup, lettuce wraps, banchan, and dipping sauces. This class blends hands-on technique with cultural stories, ending in a delicious feast you’ll want to recreate at home with your own community! Guests will go home with a jar of kimchi to continue fermenting at home. Bring a bag to transport it safely! MENU Bossam – Tender Pork Belly Napa Kimchi Multi-Grain Purple Rice Ssamjang Sauce and Assorted Lettuces for Wrapping Sesame Soy Bean Sprouts