Making Kimchi with Local Produce Workshop
Missoula
October 29, 2024
5:00 pm
This year Koreans celebrated Chuseok Sept 16-18, a time when the moon is fullest and when families come together to thank their ancestors for the bountiful harvest. Though baechu kimchi (napa cabbage kimchi) is often at the center of peoples' kimchi minds, traditionally kimchi has been made with the vegetables that are available at any given season. In our own version of Chuseok, we will make a kimchi with vegetables and fruits that we can source locally!
Bring your own 16oz jar to take home what you’ve prepared!
This workshop takes place at the Missoula Food Bank, 1720 Wyoming Street.
Space is limited so be sure to register ahead of time!
About the Instructor:
Ariel Sohn Brand is part-dancer, part-performing artist, and half-Korean home chef. Her mom is from Seoul, S. Korea, and her dad is Hungarian American and grew up in New York City. Jung-a is the Korean name that her haelmoni (grandmother) gave to her, and is the name of her new kimchi business, which is based in Missoula. Ariel started to learn how to make Korean food during the pandemic when her aunt shared with her about Maangchi, a Youtube queen of Korean cooking. Meeting Maangchi filled her with countless recipes she had grown up eating, and sharing them with friends made her belly and soul very happy, helping her to connect more with who she is, her family and where they come from. Besides kimchi, she relishes in collective art-making/performance, guavas y maracuyá, aikido falls, dancing, usually dancing, the ocean, hablando español, and listening to Rosalia.
