Korean Fermenting Art – White and Water Kimchi
Kimchi isn't always spicy — white and water kimchi are delicate, fresh, and have a deep flavour profile that reveals a whole new side of Korean fermenting art. This is a unique workshop created by Liis, combining two related and lesser-known kimchi styles into one complete experience. Suitable for kimchi beginners as well as 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. These two styles share similar techniques and philosophy, and together give the best overview of kimchi's more refined side. In the workshop we explore the background, techniques, and flavour world of these two kimchis, make both versions, and taste a variety of kimchis and probiotic snacks. Every participant takes home jars of white and water kimchi made on the day, plus a digital booklet — about kimchi culture and history, know-how, and recipes. A great way to add gut- and mind-boosting pre- and probiotic foods to your everyday menu, which you can later make at home from interesting ingredients.
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."
