I think Korean food should be classified as a drug. Why? It's so addictive. You cannot just have it just once. You want more. Kimchi may be the prelude to this culinary treasure, there is a wide variety of Kimchi made with scallions, radish, oysters, cucumbers and the list goes on.
If you are a fan of Korean cuisine, you should stop by the New York City Wine and Food Festival, which begins on Friday, October 18th.
Korean Food Foundation will introduce the Power of Korean Fermentation, with Kimchi Dubu. Chef de Cuisine, Deuki Hong, along with the Korean Food Foundation want you to experience their offerings at Grand Tasting & Culinary Demonstrations. You will witness the making and fermentation process of not just Kimchi, but Gochujang and Saeu Jeotal as well. Not only you get to learn about the Korean method of fermentation, you also taste it as well.
Learn how to make Kimchi in the comfort of your own home. Share new taste discoveries with your friends and family. Expand your culinary repertoire!
If our first lady, Michelle Obama, can make her own batch of Kimchi at home, so can you!