On October 25 at 3pm, conceptual artist, Elaine Tin Nyo will present “Kimchi, Jeotgal, Makgeolli: a fermentation seminar.”  The seminar panel will consist of Korean food experts who will discuss how the method of wild fermentation makes Korean food unique in the world.

Anyang chef, Jeong Hyo Jin will provide examples of kimchi, jeotgal and makgeolli for the panel to begin the discussion. Also on the panel are Korean food professional Kim Soo Jin; Korean alcohol authority Park Rock Dam; Sin Soo Ji, curator of Kimchi Field Museum; biologist, I Chang Hong; and and food-trend expert Kang Pae An.

Since the seminar will be taped, seating will be limited. Please call or email to attend.

Saturday, October 25, 3 pm
SAP Open Studios
Seoksu Market 286-15, Man-an-gu
Anyang
031-472-2886