Winter is coming.

Give a person some fermented vegetables and they’ll have gas for a day.

Teach a person to ferment their own vegetables and they’ll heat the home right through ’til spring.

In this hands-on workshop, Dooley, a little dinosaur frozen in ice and uncovered in Seoul, will walk you through the kimchi-making process from beginning to end while sharing his spiciest tips gleaned from a year spent living in South Korea—and a decade spent trying to recreate the quintessential kimchi experience.

We will work with baekchu (DA: kinakål; JP: napa), but the general kimchi method can be applied to daikon radish, spring onions, cauliflower, pak choi, carrots, and more.

You will leave with a head of chili paste-caked cabbage and another head of knowledge. Most ingredients and equipment will be provided, but you’ll need to bring a few things of your own (e.g. a knife, a chopping board, and a vessel in which to ferment).

Vegan? Optionally! Allergens? Seafood.