Kimchi is more than cabbage. It’s a long tradition of ancient food preservation. It’s spicy new world synthesis. It’s classic Korean. And a whole universe of things you can turn into something tart, crunchy, and delicious. On May 18th with Vanessa Chang, learn the basics of how to make anything into kimchi (yes, Napa cabbage, too), the ingredients you’ll need, where to shop for them, and how to serve and enjoy the newly popular dish. Though kimchi varieties range from mild to fiery, demure eaters are not allowed. Vanessa prefers those who have an unabashed love for garlic and such.

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