A one-day event for foreign residents in Korea features kimjang, or the traditional process and culture of making kimchi.
The Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute on Nov. 2 said they are running the program through Nov. 15.
Four kimchi masters introduce types of the spicy condiment from six regions of the country and offer the opportunity to experience the nation's kimchi-making culture.
The event is an in-person affair in line with the country's launch of the "living with COVID-19" program, or a phased return to normal life.
The first session of the series on Nov. 1 saw a group including about 10 employees from the U.S. Embassy in Seoul and international students. They attended the class of kimchi master Lee Ha-yeoun to make Seoul-style pogi (napa cabbage) kimchi at Korea House in Seoul's Jung-gu District.
The class will be held twice a day on Nov. 6 in Pyeongchang-gun County, Gangwon-do Province, Nov. 7 in Gwangju, Nov. 10 in Sejong, Nov. 13 in Daegu and Nov. 15 in Seoul.
Those who wish to attend a class can do so through the following online reservation link: (http://www.orderect.com/en/products/kfpi2021).
Though participation is free, a reservation deposit of KRW 20,000 is required and refunded at the site. Participants can bring home the kimchi they make along with a region's specialties as mementos.
Those who upload their reviews of the class on social media can receive a simple meal kit of Korean food as a reward.
