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From Kimchi to Sauerkraut: A Asian-Jewish Pickling Event
ABOUT THIS EVENT
Join us for a one-of-a-kind culinary experience celebrating the fermentation traditions of Jewish and Korean cuisine. Enjoy a lively conversation, food demos, tastings, and a hands-on pickle project.
May 19, 2026, 7:00 PM – 11:00 PM
The 14th Street Y, 344 E 14th St, New York, NY 10003, USA
Join us for a flavor-packed exploration of Jewish and Korean fermentation traditions, beginning with a conversation with Jeffrey, Madalyn and Gabriella on the history, techniques, and cultural lore behind both cuisines. Then experience two live demonstrations as Madalyn prepares bibimbap with quick kimchi and a foundational soy-based fermented sauce, while Jeffrey reimagines the power of brine with a new syrup-based soda, martini, and more. The evening continues with tastings of kimchi by Kimchi Harvest, freshly made bibimbap, Jewish pickles and a fermented syrup soda by The Gefilteria, an organization dedicated to reimagining eastern European Jewish food. Lastly, we’ll close the evening with a unique take-home pickle-making project that blends Jewish tradition with Korean-inspired flavors.
Organizer + RSVP
The LUNAR Collective cultivates connection, belonging, and visibility for Asian American Jews through intersectional community programming and authentic digital storytelling.
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