Kimchi is an incredibly healthy and delicious category of Korean fermented vegetables. During this time of year, after the nappa cabbage harvest, kimjang is held throughout Korea, where people from the community come out to prepare kimchi together for every household. The most common type of kimchi is cut from whole cabbages— the red, chili-infused found on every Korean 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 launched the #GiftingKimchi campaign, dropping off homemade kimchi to people who are positive forces in the community, and the response has been incredible. So now Chef Sang is leveling up, offering this hands-on workshop on classic nappa cabbage (poggi-style) 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 using authentic Korean ingredients sponsored by Galleria Supermarket, the largest Korean-owned supermarket chain in Canada. And to cap it all off, FOOD 4 U will be offering free jars of their famous Canadian-made cut cabbage kimchi for you take home with you.
—– 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.