Kimchi is a staple side dish, known as banchan, in Korean cuisine. Made from salted and fermented vegetables, there are various types of kimchi, unique from region to region, depending on ingredients and weather conditions. Through its fermentation process, kimchi becomes a superfood containing vitamins A and B and minerals such as calcium and iron. Susan Durso, Founder of Anomaly Season, discusses her contemporary take on traditional kimchi with Lynda Liu, host of Feast Meets West, a podcast on Heritage Radio Network.
Followed by Q&A and tasting reception of Anomaly Season kimchi products with food pairing.
All Anomaly Season kimchi products are raw, vegan, probiotic and gluten-free.
Development of Kimchi in Modern Days
Thursday, September 13, 2018 | 6:30 PM
Tickets: $15 for Members, $25 for Non-members
If you have any questions, please email Kloe Byun or call (212) 759-5360.
About Anomaly Season
Respectfully balancing Korean heritage with an American identity, Anomaly Season offers a contemporary take on traditional kimchi by incorporating unconventional ingredients with a conventional approach. Sustainably grown, seasonal produce is sourced from local farms and crafted by hand in small batches for jar fermentation. With clean and bright flavors, Anomaly Season aims to expand kimchi's reach to accompany a variety of cuisines.
About the Moderator
Lynda has been living in NYC for the past 14 years. She works at the intersection of marketing and tech, and spends her free time reading food blogs, restaurant reviews, cooking, eating out, and caving to every craving. She is the host of Feast Meets West, a podcast on Heritage Radio Network that traces the stories of your favorite Asian foods, packed with history, opinions, and lively conversations with the passionate chefs and restaurateurs from the world of Asian food.
