Kimchi master Hae Jung Cho is teaching a how-to class on November 15 at 10 am:
This 3-hour class is a hands-on experience where you make two kinds of fermented kimchi – napa cabbage (poggi) and radish (kkakdugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how to replicate the kimchi at home. Fee: $75.