Kimjang: A Hands-on Korean Kimchi Making Workshop

Join Korean food and culture educator Cori Ahn for a practical introduction to Kimjang, the Korean tradition of preparing and sharing kimchi. The workshop explores Kimjang’s cultural importance and the fundamentals of fermentation before participants prepare their own kimchi with pre-brined napa cabbage and homemade seasoning.

Each participant will take home a mason jar of freshly prepared kimchi to ferment and enjoy. The program also includes a small tasting of homemade samgyetang, a Korean chicken soup made with rice.

When: Saturday, November 14, 2026

Showtimes: 2:30pm–4:00pm

Venue: Adams Street, Community Room, 690 Adams Street, Dorchester, MA 02122

Tickets: Price not available

Registration: Registration is required. Registration opens Monday, November 2 at 10:00am. The event is currently full, with a waitlist available.

Instructor: Cori Ahn, Korean food and culture educator

Activities: An overview of Kimjang and its cultural significance, an introduction to fermentation, hands-on kimchi preparation, and a tasting of homemade samgyetang.

Takeaway: Participants will bring home a mason jar of their freshly made kimchi to ferment.

Audience: Adults, including college students, older adults, young adults ages 20–34, and visitors.

Accessibility: Disability accommodations and language services can be requested through the contact listed for the event. Requests should be made at least two weeks in advance.

Contact: Jackie Hincapie, jhincapie@bpl.org, 617-436-6900

Venue hours: The community room is open from 9:00am to 5:00pm on the day of the event.