Lauryn Chun, founder of Mother-in-Law’s Kimchi and author of The Kimchi Cookbook, will teach traditional methods of making Korean kimchi in a hands-on communal workshop mimicking Kimjang at The New Amsterdam Public Market this Sunday. Kimjang is the traditional annual fall harvest where ladies in the neighborhood gather together and make enough kimchi to last all winter. It’s the Korean version of “putting up” your cabbage for the winter months. Poggi kimchi, which refers to the stuffed cabbage halves, is made during kimjang. Brined cabbage halves are stuffed with a chile paste filling and placed in earthenware onggi jars and buried in the ground allowing for fermentation during the winter months until spring. Note: You’ll have to bring your own quart-sized wide-mouth jar. Read more at the New Amsterdam Public Market website.

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