11/19/2022
Contact: [Dr. Eun-Hee Koo]
Phone: [408-314-8218]
Email: [klacfsf@gmail.com]
Dr. Koo Eunhee from the Korean Language and Culture Foundation (KLACF) hosted a Kimchi-making event at a Library hall on the 19th of November, 2022. Carmel Montano, Mayor of Milpitas also celebrated the event. It was the tenth annual event to be hosted by Koo and members of the Korean Youth Advancement of Culture. Koo announced the publication of Kimchi day, which is 22nd of November, originating from the saying: Kimchi is made up of 11 ingredients and has 22 positive health effects.
At the event, Esther Jeon, the expert who led the Kimchi making process, demonstrated how to make kimchi out of cucumber. At the beginning of the cucumber Kimchi making procedure, she represented how to cut a cucumber into half and make a cross in the middle of the flat side of the cucumber. Then, she led the participants to put salt inside the cross.
Volunteers are distributing ingredients for sauce. The KYAC members and other participants are receiving them.
While the cucumbers were hydrolyzing, participants learned how to sing the "I Love Kimchi" song made by Koo herself. Koo and Nimo Shin, from Adroit College, went over the lyrics and melody. Following is a translated version of the lyrics of the song:
Kimchi kimchi kimchi kimchi Let’s make kimchi! Let’s eat kimchi! Let’s make kimchi with garlic, green onions, ginger and red pepper powder! Cabbage kimchi, radish kimchi, cucumber kimchi, and french kimchi. I love kimchi, I love kimchi. Kimchi kimchi kimchi kimchi Let’s make kimchi Kimchi kimchi kimchi kimchi Let’s make kimchi! Let’s eat kimchi! We can make everything including Kimchi fried rice, kimchi stew, and kimchi pancakes if we have kimchi. I love kimchi, I love kimchi. Let’s make kimchi
KYAC members joined Koo and Shin for demonstrating the dance and song. Participants enjoyed and followed the instructions excellently.
Montano joined the event and delivered her congratulatory remarks afterwards. She has approved the KYAC and KLACF for the perseverance of the Kimchi event, and she handed the Presentation of Certificates of Commendation to the KYAC members and Koo. After the approval, the KYAC members went up again for a review before the singing competition.
Afterall, the participants continued to make cucumber kimchi. The participants and Jeon cut onions and chives. Then, they dried the cucumbers and prepared sauce. With sauce, they mixed onions, chives, and the sauce, which would be inserted into the cross of the cucumbers. After the kimchi making process was completed, everyone packed their kimchi and left a group photo. Dinner time followed, and the event ended accordingly.
Happy Kimchi day (11/22/22)!
Written by Jaehyeong Lim, KYAC officer
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