𝗧𝗛𝗘 𝗔𝗥𝗧 𝗢𝗙 𝗞𝗜𝗠𝗖𝗛𝗜

The bold aroma of spices filled the municipal gymnasium as Andrew Asistio Ng hosted an immersive tutorial on kimchi-making last July 14, a highlight of the 8th Highland Vegetable Industry Week.

Featuring the star of the show, locally grown napa cabbage, widely known as “wombok”, Ng demonstrated the step-by-step process of infusing it with ginger, chives, carrots and “gochugaru”, Korean red pepper flakes.

Once the preparation was complete, participants sampled the freshly-made batch, offering feedback and looking forward to remaking it in their homes.

A well-traveled Filipino-Jew homecook, Ng advised enthusiasts to keep exploring flavors and experimenting with cuisines to further advance their dishes and appreciate international cuisine without having to step out of the country.

Author: 𝘙𝘙. 𝘉𝘢𝘣𝘴𝘢-𝘢𝘺

Original Post: https://www.facebook.com/share/p/1GiWoyzCWk/