Greater Boston Kimchi Festival 2010

The Theodore Parker Church in West Roxbury hosted the first annual Greater Boston Kimchi Festival on March 21. 2010. Local Kimchi makers gathered to share and compare recipes, while locals sampled a wide array of traditional and American Kimchis, and learned to make their own. Chefs Phil Paik and Alex Lewin judged the competition.

Category:

Nonprofits & Activism

Tags:

• phil paik
• alex lewin
• kimchi
• jp seafood cafe
• boston
• festival
• Korean food

[melonbarmonster]

@davincij15 ingredients are very simple but process is labor and skill intensive. vegetables, garlic, salt, pepper flakes, usually a type of brined seafood sauce (hard to find but quality fishsauce from vietnam or thailand actually work really well as easier to find substitute).

[melonbarmonster]

@melonbarmonster kimchi made with napa cabbage, salad type non fermented kimchi made with any leafy veg, wildly popular radish kimchi, green onion kimchi, cucumber kimchi(addictive like crack), variations are almost endless.

[melonbarmonster]

@MrGreenbudha It varies so much that it's a hard question. The commercial stuff, unless you live near sizable Korean communities with Korean food supermarkets, doesn't compare to stuff that Korean make and eat on a regular basis. Even restaurant kimchi is often, though exceptions are not uncommon, vastly inferior and its tolerated at best by Koreans eating out. There's non spicy 'white' kimchi, spicy wet sloppy seafoody stuff to mildly spiced bottomless refreshing kimchi from kangwon.

[GREENPOWERSCIENCE]

WOW, you guys do great video work!

[gamoonbat]

Radish Kimchi!

[MrGreenbudha]

that looks really good! i never had kimchi. what does it tastes like?

[gaiagale]

That was fun to watch!

thank you for posting

[Necrowitch]

that looks tasty! o_o

[choowee]

yum

[WILDFIRESAG]

my dad made this for me when i was little girl. i loved it.