Kimchi is an incredibly healthy and delicious category of Korean pickled vegetables, the most commonly known being poggi, the red, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However, the techniques and ingredients for this traditional Korean dish can vary tremendously, and provide an entry point to the fascinating and diverse world of Korean cuisine.
But can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign, dropping off homemade kimchi to people doing positive things in the community, and the response has been incredible. So now Chef Sang is leveling up, offering this hands-on workshop on both classic nappa cabbage kimchi, as well as a more contemporary watermelon radish kimchi — so that you can make, enjoy and share kimchi of your own!
And to make this class even more special, Chef Sang will be donating all proceeds to the #TorontoStrong Fund to support victims of the North York van attack.
Sang Kim is an award-winning chef, restaurateur, writer, speaker, educator, and animating force behind some of the most iconic modern Asian restaurants in Toronto, including Blowfish, KI Modern Japanese, KOKO! Share Bar, and Yakitori Bar.
He operates Canada’s most popular sushi making school, Sushi Making For The Soul, with over 18,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books, and his third book, Woody Allen Ate My Kimchi, a memoir about his restaurant journey, will be released in Spring 2019. His own cooking talk show, Dishing It with Chef Sang launches in Summer 2018 on TAG TV.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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