On September 19 and 20, Anne Shields Hopkins led a dedicated group of kimchi lovers in an exploration of creating customized kimchi. The workshop was the first to use EAC’s newly remodeled kitchen. Using all organic vegetables, including leafy delicate Napa cabbages grown especially for the workshop by Jim Kovaleski, salad turnips, carrots, ginger, garlic, onion and more, they chopped their way to the first step in their process at the workshop’s first meeting. Looking at the bowl of veggies one participant stated “I love the texture and soft chunks of cabbage. It really looks so pretty.”

Liz Weaver and Becky McCall pack their kimchi mixtures into glass jars to finish fermenting. [Robin]

Anne Shields Hopkins (left), instructor, and Sam Cottone work on their customized kimchi blends. [Robin]
For more information or to sign up, please email Alison Brennan at alison@eastportartscenter.org or call her at 454-8822.