Traditional Spicy Kimchi
A hands-on workshop where you'll learn the basics of making kimchi and get a complete experience through theory, practice, and tasting. Suitable for complete beginners as well as those who want to add this superstar of fermentation to their existing practice.
Kimchi is the foundation of Korean cuisine — spicy, sour, and an explosion of living umami flavour. In the workshop we explore the history and culture of kimchi, different kimchi styles and techniques, and make classic baechu (napa cabbage) kimchi together. We discuss the stages and key ingredients of making kimchi — gochugaru, jeotgal and other essential flavours — and how to adapt the recipe to your taste and local ingredients. Every participant takes home a jar of kimchi made on the day, plus a digital booklet with information about kimchi (and Korean) culture and history, behind-the-scenes know-how, and recipes.
Duration
2–3h
Group size
up to 20 people
Public workshop
from €55 per person
For groups
from €550
What participants say
"These workshops are very inspiring and packed with information."
"A very pleasant and smoothly run workshop. Both the theory and the practical part were easy to follow. Liis is a fantastic teacher. It encourages you to keep making kimchi."
"I really enjoyed the hands-on experimenting. The new knowledge was the most valuable part — it inspired me to try making kimchi myself."
