I attended a Kimchi workshop to see how they made Kimchi here in Chico. It was delicious!
Special this year, is that the organic napa cabbage used in the kimchi was locally grown at the Chico State Farm through the efforts of the Organic Vegetable Project.
This workshop exists because of help from Leaders in Nutrition Knowledge and Support (LINKS), Peer Nutrition Education Program and the American Language and Culture Institute (ALCI Chico).
