When eaten fresh as a banchan (side dish) alongside a full Korean meal, kimchi is at its best. But when you’re cooking with it, the more fermented, sour, and funky it is, the better. In this class, fermentation takes the spotlight, guiding us as we create dishes using kimchi, share personal food stories, and celebrate the spirit of community that lies at the heart of Korean food culture. All food supplies are included, and all levels are welcome! Bring a container to take home leftovers.