Kimchi and Wine: Where Fermentation Roads Meet

Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. A superb introduction to making kimchi, the evening will inspire you to try Chun’s inventive Kimchi-inspired recipes, like Kimchi Oven-Baked Baby Back Ribs, and make many different kinds of kimchi at home.

Lauryn, joined by Tara Q. Thomas, Senior Editor for Wine & Spirits, will not only discuss the book but, befitting kimchi’s status as “the champagne of pickles,” will pair different types of kimchi with an appropriate wine. Enjoy a guided tasting, and leave with an appreciation for live-culture foods and an understanding of how to match food with wine!