No Time Like the Present: Virtual Event | Making From Home: Tiffany Jaeyeon Shin Makes Water Kimchi

• Art/Photo
• Food & Drink
• Free

A series of Thursday programs that hold space for uncertainty.  Join us for artist-led activities––from short creative workshops to movie nights. All programs are hosted via Zoom. Let’s stay close.

Join former Session artist Tiffany Jaeyeon Shin (Microbial Speculation of Our Gut Feelings, 2020)  for an ASMR-style tutorial on how to make water kimchi (dongchimi). Naturally replete with lactic acid bacteria, dongchimi helps boost the gastric and immune systems. Feel free to follow along in your own kitchen or sit back and just listen. And if you’re planning to follow along, the recipe is below:

Main
800g daikon radish (1.8 pounds)
2 Tbsp coarse sea salt
2 Tbsp white sugar
25 g green onion (0.9 ounces)
1-3 chilies (optional), it will make your kimchi have a little bit of a kick

Brine
4 cups of water
1 Tbsp coarse sea salt
300g Korean pear, substitute with any pear of choice (11 ounces)
150g red apple (5.3 ounces)
50g onion, peeled (1.8 ounces)
20g garlic, peeled (0.7 ounces)
15g ginger, peeled (0.5 ounces)

Equipment
Blender
Cutting board
Knife
Measuring spoon/cup
Strainer or cheesecloth
Mixing bowl
Tupperware container