Kimchi Workshop at the Asia Pacific Cultural Center

The popularity of kimchi is nothing new. It is a staple side dish for every Korean meal. Kimchi is characterized by its spicy taste and crispness and is the most well known fermented Korean dish. A kimchi workshop will be held at the Asia Pacific Cultural Center on Saturday, June 29, from 10 am to noon.

Patsy Surh O’Connell, president/founder of the Asia Pacific Cultural Center, Gave us a description of kimchi: “Kimchi is usually fermented cabbage with spicy red pepper. It is salty, has lots of garlic, and other ingredients that make it very different from the well known German “Sauerkraut,” another familiar fermented food.  Because of all the different natural ingredients, it is a great “health food.”

According to Health magazine, kimchi is one of the world’s healthiest foods. Health described it as “Loaded with vitamins A, B and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in these fermented foods.”

The kimchi class will give participants first hand exposure to the health benefits and preparation of this spicy fermented food. Depending on the fermentation process, ingredients, region and weather, the taste of kimchi changes, which is why there are over 200 types of kimchi. New generations, and older generations with traveling experience who have the palates of sophisticated taste, will learn how to make kimchi to their individual liking.”

Joyce Yoo, an Asia Pacific Cultural Center board member and instructor of the workshop, will teach attendees how to make cabbage kimchi, cucumber kimchi, and radish kimchi. Kyungwon Song will show how to use over-fermented kimchi in various ways.

Attendees do not have to bring any materials to class. The class is $25 per person and $20 for Asia Pacific members. Attendees will be able to bring home what they make as well as recipes on how to make several types of kimchi and recipes that use kimchi.

Space is limited. Registration deadline is June 25, or when class is full. Register by calling 253-383-3900, or can check the website for more information.

By: Carly Calabrese, staff for

Edited by Reba Winstead, editor for