This was the event I've been waiting for! Thank you HanNaRae Culture Inc. for teaching us the how to prepare the final steps in the lengthy kimchi making process. In case you're not familiar, kimchi is basically a salted, pickled vegetable dish. Traditionally, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. The most popular sytle, whole cabbage kimchi (Tongbaechu Kimchi), is what we made at this event. This is the classic kimchi, which you'll find on every Korean dinner table. Basically, each cabbage is cut lengthwise into two sections and soaked in brine. It's then drained, seasoned between the leaves, and left to ferment. The saltiness differs by regional preference. I ended up making about 3 cabbage heads, but took home 5 of them! I'm set for the rest of my stay in Korea! Fortunatley, I love this Korean side dish!
Our instructor, who braved the cold weather with no gloves. 
Ye Rim striking a blowfish concentration pose, while I joyfully pack the seasoning between the cabbage leaves. I have her to credit for my kimchi turning out excellent!
Denis & Adrienne take a quick kimchi making break for this photo.
They then fed us some sweet potatoes that were baked in the outdoor fire cooker. Denis opens for a bite.
It was pretty cold, but there always seems to be a beautiful blue sky in Busan.
The next 3 pictures are taken from inside the temple.
