It’s kimchi season in Washington DC! Join the Korean Cultural Center for a special presentation and live tasting demonstration exploring Kimjang, the tradition of making and sharing Korea’s iconic national dish, Kimchi.
RSVP Required via KCC website here
Two special talks on the significance of Kimjang will be given by Dr. Paul Taylor, Director of the Asian Cultural History Program at the Smithsonian Institution, and Lauryn Chun, founder of Mother-in-Law’s Kimchi (MILKimchi), a US-based maker of artisanal kimchi.
The kimjang tradition is expected to be included this year by UNESCO in the Intangible Cultural Heritage of Humanity list. Kimjang has a long history and is an important cultural asset that has served to nurture Korean identity and community. Making kimchi, the ubiquitous Korean side dish of fermented, seasoned cabbage, has reinforced the solidarity and the spirit of sharing among Koreans for many generations. Kimchi itself is renowned for its healthful probiotic and antioxidant properties.
In late November and early December, Koreans typically make enough kimchi to last through the winter, with relatives and neighbors gathering to lend a helping hand. According to a 2011 survey by Korea’s Cultural Heritage Administration, 95 percent of Koreans eat kimchi every day and 64 percent eat the side dish with every meal.
Join us for a special live tasting, talk, and kimchi experience!
Followed by a Korean reception!
WHAT: Kimjang: Making and Sharing Kimchi
WHEN: Thursday, Dec. 5 @ 5:30 pm
WHERE: Korean Cultural Center Washington DC (2370 Massachusetts Ave. NW)
HOW: RSVP Required via KCC website here