Parents and children made Chinese cabbage kimchi with the theme of "Cooking science learning with Kimchi - Making Baechu-kimchi" last year, so that they learned scientific terms such as fermentation, lactic acid bacteria, and osmotic pressure and make them feel interested in Kimchi as traditional Korean food.
This year, we are making Nabak Kimchi with the theme of ‘History Trip with Kimchi' and to think about the etymology of Kimchi together. Students can see that there are various ways of making Kimchi while making a typical water Kimchi, Nabak Kimchi.