The scent of ginger and spices filled the air as members of the Korean, or K-club had the unusual opportunity to make kimchi to start the new school year.

Kimchi is Korea’s most popular side dish, eaten with every meal and made from fermented cabbage or other vegetables seasoned with fish sauce, pepper flakes and many other spices.  

Loved by Koreans and foreigners alike, kimchi is loaded with vitamins and aids digestion.

The K-club activity on Oct. 1 marked the club’s first meeting with new members.

Under the guidance of club adviser Peter Park, the club’s new initiatives include incorporating cultural activities for members to become more familiar with Korean culture.

Junior Tiani Quon, a K-Club officer, explained the importance of the plan.

“Exploring different cultural aspects allows us not only to experience customs unique to a specific culture, but also to acquire an appreciation for cultural differences,”  she said.

The  next cooking workshop for K-club will take place on Oct. 20 where members will be making “hoddeok,” a Korean pancake-like street food that is enjoyed during the winter months and “kkakdugi,”  daikon kimchi.