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[Mission] Class: Make Kimchi and Enjoy Dinner with Jee Kim ($55)

  • Feb 8, 2014 · 12:00 PM
  • This location is shown only to members

Interested in learning how to make authentic kimchi? Join our second hands-on class to make Poki Kimchi with Jee Kim, the Founder and Designer of Peasants & Travelers

Check out our first kimchi class here:[masked].






Under Jee's instruction, we will learn the art of making Poki, Napa cabbage kimchi. In Korea, entire neighborhoods gather to enjoy the festive tradition of making Poki Kimchi during the fall harvest. This probiotic staple serves as a nourishing source of vitamins, minerals and beneficial microbes through the winter. 

You'll get to take home your personal batch of kimchi! 

We will also taste Jee's mother's Poki Kimchi that’s been aged for 2 months. After the class, we'll share a home-cooked meal of kimchi jigae (stew) and steamed rice with Jee

Comments from the first class: 

"It was great!" - Augusto Tentori

"Super awesome!" - Audrey

"Great kimchi and great company, thank you" - 
Arisa T.

"awesome." - 
Brian Hahn

"Super fun!" - 

"Excellent meet up. It was fantastic 5/5 would do again" - 
Robert Gene Ortua Rosero

Wow super fun and the hands-on encouraged socialization which was also great. Plus I have kimchee for the next month." - Rob

$55 nonrefundable ticket to join our class. 
Feel free to bring an apron. 

Join or login to comment.

  • Jee

    Hey guys, I just tasted my kimchi (thats been sitting out at room temp since saturday) and its pretty good. By pretty good, I mean its the right amount of sour for me to serve over rice. If I left the jar out few more days- I can start making kimchi jigae (stews) with it. If you haven't already tasted your kimchi, I'd would do it in the next few days. Take out the first poki set it aside and taste the second poki- this will give you the best indication of how the rest are fermenting in the jar. Put the first poki (and the stragglers we used to cover the kimchi) back in the jar and make sure to press down on it so its emerged in the sauce. If you like the flavor and want to maintain it, move the jar into your fridge. This will slow down the fermenting process. Or you may want to leave it out for few more days if you want it to continue fermenting. I really enjoyed having you guys over!!! Enjoy your kimchi!

    1 · February 14, 2014

  • Melisa L.

    Jee is amazing! This was one of the best cooking classes I've ever taken! (And I've been to Florence to make gnocchi and tiramisu :P) prepped ingredients, fantastic instruction, and a delicious meal to reward us for all the hard work we put into our giant jars of kimchi :D Thank you so much, Jee! I'm looking forward to many more classes with you!

    1 · February 8, 2014

  • Andreas K.

    Oh, for anyone interested in the art show:

    MAS Attack (Ltd) @ Studio[masked]th St.
    4th Floor
    San Francisco, CA[masked]pm - 11pm
    Facebook event link:

    2 · February 8, 2014

  • Andreas K.

    Perfect way to spend a rainy afternoon: great people, excellent instruction, and a pile of kimchi to take home.

    2 · February 8, 2014

  • Goldie

    So much fun! Thanks everyone :)

    1 · February 8, 2014

  • Jee

    It was a pleasure meeting everyone today!

    2 · February 8, 2014

  • Amy

    I just signed up a couple hours ago for this event and haven't received the address yet. When will I get that email?

    February 7, 2014

    • Melisa L.

      Hi, Amy. We sent the email to your email address associated with your PayPal account right after we received your payment. We'll resend the email through MeetUp right now. Please let me know if you do not receive it.

      February 8, 2014

  • Melisa L.

    Looking forward to making Poki Kimchi this Saturday :) Here's a BBC article about the kimchi market in Korea

    February 5, 2014

  • Rob

    This was really fun last time. Jee is great.

    2 · February 3, 2014

  • A former member
    A former member

    Wish I was in town for this weekend; this looks really cool.

    January 28, 2014

7 went

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