Cornell Cooperative Extension share the art of Kimchi


Provided photo Cornell Cooperative Extension Orange County recently held a demonstration for two dozen eager participants, focusing on the process of making Kimchi, a traditional Korean fermented vegetable food that uses one of the oldest and most basic methods of lacto fermentation with the use of salt.

MIDDLETOWN — On Saturday, Jan. 19, Cornell Cooperative Extension Orange County held a demonstration for two dozen eager participants, focusing on the process of making Kimchi.
Kimchi, a traditional Korean fermented vegetable food, is made using one of the oldest and most basic methods of lacto fermentation with the use of salt.
Participants learned how they could make their own kimchi through a step-by-step demonstration by CCE Orange County Master Food Preserver Lynne Snyder. Samples of different kinds of kimchi and kimchi in different stages of the fermentation process were provided for comparisons. Participants left with resources, recipes and a pickling stone.
“The popularity of kimchi has experienced an explosion recently due to the many health benefits the fermented vegetable condiment has to offer and the wide variety of flavor and spice in both Korean and Westernized food," said Meghan Young, the CCE Orange Family & Consumer Sciences Resource Educator for Nutrition and Financial Management. "CCE Orange is eager to offer more trending classes and programs that will benefit local residents.”
Cornell Cooperative Extension Orange County is the premier research-based cooperative educational system focusing its resources on current and future issues to positively affect agriculture, families and youth, environment and economic development in our county.
For more information and to obtain a list of upcoming classes, call Cornell Cooperative Extension Orange County at 845-344-1234 or visit www.cceorangecounty.org.