Intro to Kimchi

​Let's have a traditional Kimjang, or kimchi making party! Now is the time of year to make large batches of kimchi, preserving Summers harvest through the magic of fermentation.

​Join Jason in the labor and joy of bringing one of his absolute favorite foods to life. As everyone chops, mixes, mingles, and packs their own jars of kimchi to take home, Jason will share the core principles of successful fermentation. A hearty snack will be provided, featuring rice, seaweed, fish, and a fresh kimchi salad.

​Supplies to bring: your favorite kitchen knife and a clean quart jar or jars totaling 32oz

​Jason Pak Swienckowski is a woodworker and potter living in Richmond, VA. He prefers to use locally sourced materials whenever he can and is passionate about craft education, herbalism, and tasty food. 

​Growing up in the United States in an immigrant household, food was always the primary connection to preserving cultural tradition. Jason has fed many mouths with his recipes, drawing inspiration from family, friends and travel. 

​He loves sharing his knowledge and asking questions, and is looking forward to a lifetime of learning and growth, wherever it takes him.