Kimchi Workshop: Kimjang Special

Spicy, crunchy, a feast for the senses, an explosion of umami... naturally, kimchi! In this hands-on workshop, we’ll take a closer look at the art of fermentation in traditional Korean cuisine and make healthy mak kimchi, or kimchi made with chopped Chinese cabbage.

This is the perfect time to learn how to make kimchi. In Korea, Kimjang takes place at the end of November: a community kimchi-making festival and collective ritual, celebrating the autumn harvest and preparing for the cold, harsh winter. So it’s a good time for us to get together too, and for you to learn the principles, tricks and tips of making kimchi, so you can make it at home from all kinds of inspiring ingredients and add a nourishing pre- and probiotic food to your winter menu.

Kimchi is warmly embraced around the world because it is nutritious and healthy, but above all, it appeals to people’s taste buds and senses because of its addictive flavour and texture. We’ll talk about all this and much more in our hands-on kimchi workshop.

**What you’ll learn**
- How to make traditional kimchi
- About the health benefits of fermented pre- and probiotic foods
- About the kimchi fermentation process
- About the rich world of kimchi, from its history to its many variations
- Practical tips and basic knowledge about fermentation more broadly

We’ll also taste different kinds of kimchi and other fermented snacks and spreads.

Each participant will take home 700 ml of fresh kimchi made during the workshop, ready to ferment at home. We’ll also send you a digital book about kimchi, with interesting information about kimchi and Korean culture and history, a look behind the scenes of kimchi, know-how for making it, and recipes.

**Workshop leader**

Liis Tuulberg is the founder of Metsiku Toidu and a longtime fermentation enthusiast who studied fermentation at Copenhagen’s Nordic Food Lab. For the past decade, she has devoted herself to the world of fermented foods and drinks. Metsik Toit offers workshops for professionals and home experimenters alike. Its pantry always has a number of exciting experiments fermenting—different kinds of miso, kimchi, krauts, all kinds of fermented vegetables, yoghurts, probiotic drinks, craft vinegars and more. The most distinctive shelf, however, is dedicated to fermented local wild plants and ingredients.

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**Location and parking**

The workshop takes place at Köögikompanii. Address: Maakri 23, 2nd floor. Enter via the staircase on the right. Paid parking is available in front of the building or in nearby car parks.