A few weeks ago the school (Chef Teacher, mostly) got into gear for making and storing kimchi away for the winter months since we'll need a good supply until spring time. That meant that we got to leave class early in the afternoon so that the kids could help with preparations. The picture above is the setup that was on the floor in the kitchen. Yes, that is a huge vat full of a spicy pepper mixture for the kimchi. There were also cabbages galore.
Following the usual minimal instructions and guidance we just went downstairs to pretty much watch and make sure no one got too crazy. The kids got gloves on though and went to work slathering the pepper mixture all over the cabbages that had already been soaking in (most likely) a water and salt mixture for several hours.
The kimchi, after lavishly being bathed in the spicy marinade, was then placed in plastic bins like the one above and then refrigerated so that it can ferment. Everyone got to try their hand at it, though we chose to just watch the process and keep an eye on the kiddos that had already finished with their turn.
Because it was snack time though, Chef Teacher had whipped up some pork and rice for snack which everyone shared. That was an interesting process due to the fact that she grabbed a head of the cabbage and cut it up with the food scissors (after putting on a pair of gloves), took a piece of the cabbage, and then wrapped it around small pieces of pork and some rice. Instead of offering it though, it goes straight in your mouth, one person after another. (I'll get into food safety over here later.)
The pork, kimchi, and rice was so delicious though. The kids were running around after they'd have a bite saying "hot, hot!" but it really wasn't too bad. Zach didn't think it was spicy, but I thought it had a little bit of a burn to it. It was certainly a filling snack though, yum! It was also kind of unique knowing that we'd just seen (part of) the process of how kimchi is made.
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