Kimchi (Korean pickles) Cooking Class

Kimchi (Korean pickles)

Cooking Class

A Kimchi Cooking Class was held on Jan. 17 th(13 o’clock~) and 18 th(9 o’clock~)
at Hokubu Public Hall.
Twenty nine people excluding NIA members attended the class.
The lecturer was Ms. Suzumi Kasai.
The special guest, Ms. Bonfa Pak who is a colleague of Ms. Kasai and a reporter of KBS ( Korean Broadcasting System) came here to observe the class.

NIA staff along with Ms. Kasai and Ms. Pak prepared for cooking.

Chinese cabbages were preserved in salt from yesterday afternoon.
(Salt has to be spread on both faces of a leaf.)

Ingredients for 4 bulbs of Chinese cabbage

4 bulbs of Chinese cabbage, 1 Japanese radish, 3 Welsh onions, 4 apples, 3 carrots, a bundle of Japanese parsley, 3 bundles of leek, 2 bulbs of ginger plant, a cup of salted opossum shrimp, a half cup of sesame, a cup of fish sauce, 3 and a half cups of chili powder, 2 bulbs of garlic, salt 200g, a cup of water, 3 cups of hot water

Ms. Kasai began to give us instructions.　
We were listening to her instructions interestingly.
Q: May we use salted cuttlefish?
A: It is important for you to make your own Kimchi.
I have no idea if salted cuttlefish is good for Kimchi.

We started working after Ms. Kasai’s instruction.
Kimchi cooking was going on this table, too.
The cooking room was bustling with attendants.

Please spread the Kimchi ingredients on all over the leaves of Chinese cabbage.
The chili powder can absorb water

Now, this is the finished products.　

This is a good souvenir.　
The Kimchi becomes tasty after about 2 weeks because of the fermentation.

Ms. Kasai gave us last comments on Kimchi cooking.
We heard her comments while we have Korean tea.

We should make Kimchi passionately, slowly and enjoyably.
We make Kimchi with our families.
We make Kimchi with our neighbors.
It is fun to share my own Kimchi among us.