Kimchi 3 ways is a class that will tackle the traditional Tongbaechu Kimchi, the simpler Mak Kimchi  and Yoree's famous Mango Kimchi.  This class is ideal for anyone who wants to make Kimchi to sell or to just make kimchi at home.  

Focus is given on the use of traditional Korean ingredients and possible local substitutes, proper cleaning and brining of vegetables, proper storage of the final product, techniques and valuable tips on how to make every kimchi.

1.Dry brining and rinsing of the cabbage 
2.Making the paste for the kimchi base
3.Making the kimchi base
4.Packaging and storage