Korean Fermenting Art – White and Water Kimchi
Kimchi isn't always spicy — white and water kimchi both have a delicate yet deep flavour profile, revealing a whole new side of Korean fermenting art. This workshop combines two related and lesser-known kimchi styles into one complete experience. Suitable both for beginners and for those wanting to expand their kimchi repertoire.
White kimchi (baek kimchi) and water kimchi (mul kimchi) are traditional Korean ferments made without gochugaru — delicate, lightly sour and full of complex umami flavour. In the workshop we explore their background and techniques, taste a variety of kimchis and probiotic snacks, and make both versions ourselves. Every participant takes home the jars made on the day, plus a thorough digital kimchi book. This workshop is a great way to add body- and mind-boosting pre- and probiotic foods to your everyday menu and to keep making them at home.
Duration
2–3h
Group size
up to 20 people
Public workshop
from €55 per person
For groups
from €450
What participants say
"I learned a lot of new information about kimchis. I liked getting to try different ferments. The instructor Liis was very inspiring. The workshop encouraged me to make different kimchi ferments going forward."
Book a Workshop
Book a private workshop for your group or register interest in joining a public workshop.
